Tuesday, April 24, 2012

Herb Lamb Kabobs

Its getting warmer outside and that means we use the grill a whole lot more...so expect to see quite a few grilling recipes! We got a new grill that has gas/charcoal/smoking option. So cool! Its also a very healthy alternative way of cooking--I take full advantage of that! =) So enjoy!

1 cup canola oil
1/2 cup lemon juice
1/2 cup minced fresh parsley
3 to 4 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon pepper
2 pounds boneless lamb
1 large green pepper, cut into 1-inch pieces

  • In a small bowl, combine the first 8 ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 6-8 hours [I forgot to put it in the marinade in in the morning, so it only had about 1-1/2 hours to marinate and it was still amazing!]. Cover and refrigerate remaining marinade for basting.

  • Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade.

1 comment:

www.macuisineetvous.com said...

good recipe, thanks for sharing.

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