Marinated Lamb Kebobs
Serve these kebobs with a minty yogurt sauce. For added flavor, try grilling them over charcoal instead of cooking under the broiler.
Serves: 4Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy
- 1⁄4 cup lemon juice
- 1⁄4 cup olive oil
- 3 Tbsp. dry sherry
- 3 Tbsp. water
- 1 Tbsp. chopped shallots
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. dried rosemary
- 1 lb. boneless leg of lamb chops, cut into 1 1⁄4-inch cubes
- 4 skewers (12 inches)
- Combine lemon juice, olive oil, sherry, water, shallots, oregano, and rosemary in a small bowl; reserve about 1⁄4 cup in a covered container in the refrigerator. Place remaining marinade and lamb cubes in a glass dish or sealing plastic food bag; turn several times to coat. Marinate in the refrigerator 6 to 8 hours, turning occasionally.
- When ready to cook, preheat the broiler. Assemble kebobs by threading lamb cubes on the skewers. Broil 3 to 4 inches from the heat for 10 to 15 minutes, brushing twice with reserved marinade.