FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 

  You are here > 

HomeFood ArticlesBBQ and Grilling >  -- Grilled Lamb Kabobs

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

LAMB KABOBS RECIPE

 

See also: Cordon Bleu Grilling Tips Article; Italian Burgers; Short Rib & Mushroom Burger; Grilled Duckling Breast

Recipe Serves 6.

Ingredients

    * 1½ pound American Lamb leg or shoulder, cut into 1½-inch cubes
    * 1 cup lime juice
    * 4 teaspoons white balsamic vinegar
    * 1/2 cup olive oil
    * 3 tablespoons dried oregano
    * 1/2 teaspoon crushed red pepper flakes
    * 6 garlic cloves, minced
    * 18 small vine ripe tomatoes
    * 1 large yellow bell pepper, cut into 1-inch pieces
    * 18 cipollini onions, peeled and blanched
    * 12 wedges of fennel
    * 4 tablespoons extra-virgin olive oil
    * 1 teaspoon basil
    * 1 teaspoon salt

LAMB KABOBS


Directions

1. In a bowl, combine lime juice, vinegar, olive oil, oregano, red pepper flakes and garlic. Whisk to blend. Let sit for 30 minutes. Reserve 1/4 cup marinade for basting.
 
2. In a bowl, toss lamb cubes and marinade to coat well. Place lamb in plastic bag and seal. Marinate in refrigerator for 10 to 12 hours.
 
3. Toss tomatoes, bell pepper, onion and fennel wedges with olive oil, basil and salt.
 
4.  Remove lamb from marinade. Alternate lamb cubes with vegetables on skewer.
 
5.  Coat grill rack with nonstick cooking spray or olive oil. Grill kabobs, uncovered, over medium heat for 2 minutes on each side. Baste with reserved marinade. Grill 5 to 6 minutes longer, turning and basting frequently.

Recipe courtesty of Le Cordon Bleu & Master Chef Edward G. Leonard
 

 

RELATED ARTICLES

  BBQ and Grilling   ·   Colman's Mustard On the Grill   ·   July National Grilling Month Recipes   ·   Grilling Tips from Chef Jan Birnbaum   ·   BBQ Season Etiquette   ·   Girls Guide to Grilling   ·   Barbecue Sauce   ·   Barbeque Season and Bread   ·   Boss Barbecue Sauces   ·   Chicken Grilling Basics   ·   Easy Grilling: Chef John Besh & Bacardi   ·   -- Grilled Peaches w/Bacardi Gold Rum   ·   -- Grilled Chicken, Tequila Lime Glaze   ·   -- Grilled Flank Steak, Grey Goose Glaze   ·   -- Grilled Watermelon, Goat Cheese Salad   ·   Emu for the Backyard Grill   ·   Grilling, The Art & Science   ·   Grilling - Fire up the Grill   ·   Grilling Tips from Hebrew National   ·   Grilling with Wisconsin Potatoes   ·   Great Grilling Tips from Safeway   ·   Its Grilling Time   ·   Marinades & Rubs   ·   Master Chef Grilling Tips & Recipes   ·   -- Grilled Duckling Breast   ·   -- Grilled Lamb Kabobs   ·   -- Short Rib & Mushroom Burger   ·   -- Italian Burgers w/Pan Fried Eggplant   ·   Rotisserie's Comeback   ·   Summer Grilling Made Easy   ·   Summer Grilling Tips & Recipes  ·   Charcoal Grill Warnings  
  Home   ·   About & Contact Us   ·   Recipe Contests   ·   Food Timeline   ·   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.