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.

recipe derived from Taste of Homes "Herb Lamb Kabobs Recipe"

Grilled Lemon Chicken

GRILLED LEMON CHICKEN

1 lemon
2 tblsp olive oil
1 clove garlic, crushed
1 tblsp chopped fresh parsley [plus extra for garnish]
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper
4 skinless, boneless chicken breasts

• Use peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. reserve and set aside. Grate the other side of the lemon to make 1 tblsp zest. Finally, squeeze the juice from the lemon into a bowl.
• In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
• Preheat the grill to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.

Recipe from Great American Recipes "Quick and Easy Chicken Dishes"