Marinated Lamb Kabobs
You often can find cubes of lamb in the supermarket; if not, cut them from a leg rather than from expensive chops.
Ingredients
Makes 8 servings / Prep: 20 min., Chill: 3 hrs., Grill: 10 min.
- 2½ pounds lamb cut into 1½-inch cubes
- ¼ cup olive oil
- 4 fresh rosemary sprigs
- 8 12-inch wooden skewers
- 2 red onions quartered
- 1 green bell pepper cut into 1-inch pieces
- ½ pound fresh mushrooms
- 1 lemon quartered and cut into 1-inch pieces
- 1 cup drained pineapple chunks
- 1 teaspoon salt
- Vegetable cooking spray
Instructions
- Combine first 3 ingredients in a large shallow dish or heavy-duty zip-top bag; cover or seal, and chill 3 hours.
- Soak wooden skewers in water during last 30 minutes of chilling lamb.
- Remove lamb from dish, discarding marinade.
- Thread lamb cubes, onions, and next 4 ingredients alternately onto skewers.
- Sprinkle kabobs evenly with salt.
- Coat cold cooking grate with cooking spray; place grate on grill over medium-high heat (350° to 400°).
- Place kabobs on rack; grill, covered with grill lid, 5 minutes on each side or to desired degree of doneness.