grilled lamb and vegetable medley
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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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yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Grill
Ingredients For grilled lamb and vegetable medley
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1 lbtrimmed lamb shanks, cut into 1-inch cubes
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1/2 tspcayenne pepper
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1 tspground coriander
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1 tspcumin
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1 Tbspminced garlic
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2 Tbspred wine (such as zinfindel)
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4pearl onions
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1 lgred bell pepper
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1 lgyellow bell pepper
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2 tspolive oil
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4 lgcherry tomatoes
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safflower oil, for coating grill
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olive oil, for brushing on kabobs
How To Make grilled lamb and vegetable medley
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1Place cubes of lamb into a large, shallow pan.
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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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3Peel onions and steam until soft. Seed and quarter bell peppers.
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4Arrange onions, bell peppers, and lamb on shish kabob skewers, leaving room for addition of cherry tomatoes later.
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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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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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7Serve hot for best flavor.
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