grilled lamb and vegetable medley
Originating in the Middle East, these marinated shish kabobs will become summer grilling favorites. Spear chunks of seasoned lamb, yellow and red bell peppers, pearl onions, and cherry tomatoes; grill until searing hot; then serve. Accompany this entree with steamed basmati rice, Balkan Cold Cucumber Salad, and crusty bread. Prep time does not include time to marinate the kabobs.
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prep time
20 Min
cook time
20 Min
method
Grill
yield
4 serving(s)
Ingredients
- 1 pound trimmed lamb shanks, cut into 1-inch cubes
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 tablespoon minced garlic
- 2 tablespoons red wine (such as zinfindel)
- 4 pearl onions
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 teaspoons olive oil
- 4 large cherry tomatoes
- safflower oil, for coating grill
- olive oil, for brushing on kabobs
How To Make grilled lamb and vegetable medley
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Step 1Place cubes of lamb into a large, shallow pan.
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Step 2Mix together cayenne, coriander, cumin, garlic, and wine, and pour over lamb. Toss well. Cover with plastic wrap and refrigerate for 8 to 10 hours.
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Step 3Peel onions and steam until soft. Seed and quarter bell peppers.
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Step 4Arrange onions, bell peppers, and lamb on shish kabob skewers, leaving room for addition of cherry tomatoes later.
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Step 5Brush skewered items with olive oil and place on platter. Cover with plastic wrap and refrigerate for 8 to 10 hours.
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Step 6Grill kabobs for 10 minutes, turning once, then add one cherry tomato to each skewer and grill until lightly brown (5 to 10 minutes).
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Step 7Serve hot for best flavor.
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