Summer Lamb Kabobs Food

LAMB KABOBS

Steps:

• Whisk together lemon juice, red wine, onion, garlic, herbs and seasonings. Place lamb and mushrooms in marinade and put in refrigerator for 6 hours. Thread ingredients onto skewers alternating lamb, mushrooms, peppers, and tomatoes using 2 pieces of each. Place on grill brushing with marinade and cook until medium rare turning occasionally, about 6 to

LAMB KABOBS

Steps:

• Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
• Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
• Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
• For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.

SUMMER LAMB KABOBS

Steps:

• Place lamb in a large bowl.
• In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
• Preheat outdoor grill for direct heat.
• Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
• In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
• Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

MUSTARD AND ROSEMARY LAMB KABOBS

Steps:

• Combine mustard, vinegar, garlic, rosemary and olive oil in a food processor and mix well.
• Place lamb in a resealable plastic bag and add marinade.
• Marinate at least 6 hours, but overnight is better.
• Remove meat from marinade and season with salt and pepper.
• Thread meat onto skewers.
• Brush grilling rack on BBQ with vegetable oil.
• Grill kebabs over medium high heat for about 10 minutes until brown on outside and pink in the middle, turning and basting with lemon juice.
• Remove from grill and cover with foil for a few minutes before serving.

SUMMER STEAK KABOBS

Steps:

• In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

GRILLED LAMB KABOBS

Steps:

• In a large ziploc bag or container, whisk together vegetable oil, garlic, lemon juice, oregano, paprika, coriander, and Worcestershire sauce. Toss lamb in the marinade and making sure to coat each piece.
• Marinade for at least 4 hours.
• Remove lamb from marinade and discard leftovers.
• Preheat grill to medium-high heat. Thread chunks of lamb onto skewers.
• Grill for 8-12 minutes (8 being more medium-rare, 12 being more medium), turning once during cooking.
• Remove from heat and let the lamb rest for about 5 minutes before serving.