Lemony Grilled Lamb Kebabs and Vegetables

Photo: psfreeman

Kebabs are an easy, no-fuss way to serve a hungry crowd in minutes—cutting the meat into small pieces allows it to cook quickly and uniformly. Make it a meal: Serve the skewers with orzo tossed with olive oil, chopped parsley, and grated Parmesan. Recipe by Kate Merker: June, 2010 from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/lemony-grilled-lamb-kebabs-recipe-00000000034993/index.html

Yield: 8 servings
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  • 3 1/2 pound(s) lamb top round or boneless leg, cut into 1 1xE2x81x842-inch pieces
  • 3 tablespoon(s) olive oil
  • 1 teaspoon(s) dried oregano
  • Kosher salt and black pepper
  • 4 bell peppers, seeded and cut into 2-inch-wide strips
  • 2 medium red onions, each cut into 6 wedges (root ends left intact)
  • 1/3 cup(s) fresh lemon juice, plus lemon wedges for serving


  1. 1. Soak 16 wooden skewers in water. Heat grill to medium-high.
  2. 2. Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and ½ teaspoon pepper.
  3. 3. In a large bowl, toss the bell peppers and onions with the remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. 4. Grill the lamb and vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes.
June 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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