Rosemary Grilled Lamb Kabobs
Rosemary Grilled Lamb Kabobs
Print Recipe
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Rosemary Grilled Lamb Kabobs
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Print Recipe
|
| Servings | Prep Time | Cook Time | Passive Time |
| 6-8servings | 15minutes | 8-10minutes | 2-6hours |
| Servings | Prep Time |
| 6-8servings | 15minutes |
| Cook Time | Passive Time |
| 8-10minutes | 2-6hours |
Ingredients
- Lamb Kabobs
- 1 1/2 lbs leg of lamb trimmed, boneless, cut into 1" pieces
- 2 large zucchini cut into 1" chunks
- 1/2 lb whole cremini mushrooms
- 2-3 medium bell peppers cut into 1" chunks
- 8 large skewers metal or wooden, soaked in water for 1 hour
- Rosemary Marinade
- 1/2 cup Frescolio Rosemary Infused Olive Oil
- 1/4 cup lemon juice
- 2 cloves garlic minced
- 2 tsp kosher salt
- pepper to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Combine all the marinade ingredients and whisk well.
- Toss the lamb, mushrooms, and veggies with the marinade and coat. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerate for a minimum of 2 hours and up to 6.
- Assemble the kabobs with some lamb and assorted veggies on each skewer.
- Grill for 8-10 minutes on medium, indirect heat for medium doneness.
Recipe Notes
This recipe uses Frescolio's Rosemary Fused EVOO. You could also try any of the following EVOOs for a different taste: