SIMPLE LAMB KEBABS WITH GREEK FLAVORS
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste. Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose. You'll get the smoothness of the oil, the sharp hit of the acid (in this case, lemon juice), the aroma of the herbs (in this case marjoram) and the sweet meatiness of the lamb, each distinct flavor complementing and reinforcing others.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, quick, main course
Time 30m
Yield 4 entree servings
Number Of Ingredients 6
Steps:
- Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.)
- While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the 1/4 cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed.
- Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking - remove from the heat when it is just slightly less done than you want it to be when you eat it.
- While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 43 grams, Carbohydrate 7 grams, Fat 65 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 691 milligrams, Sugar 1 gram
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Eghebi Celestine
[email protected]I wouldn't recommend this recipe.
Kohinur 22
[email protected]Overall, I thought these kebabs were just okay.
Susanna Aguilar
[email protected]I would have liked the marinade to have more garlic.
parsoomal harwni
[email protected]The lamb was a bit tough, but the flavors were good.
ransika fernando
[email protected]I followed the recipe exactly, but my kebabs didn't turn out as flavorful as I had hoped.
Qwertyuiop Qwertyuiop
[email protected]These kebabs were a bit too spicy for my taste, but they were still very good.
Kaylyn
[email protected]I'm not a big fan of lamb, but these kebabs were really good! The marinade made the lamb very tender and flavorful.
Zoom Ash
[email protected]These kebabs were a great way to use up leftover lamb. They were easy to make and very flavorful.
Sony Sony
[email protected]I've never made lamb kebabs before, but these were so easy to make and they turned out so delicious!
Gulshan Faisal
[email protected]These kebabs were easy to make and turned out great! I will definitely be making them again.
santo santo
[email protected]I made these kebabs for a party and they were a huge success! Everyone loved them.
Anna Enright
[email protected]These were the best lamb kebabs I've ever had! The lamb was so tender and juicy, and the marinade was perfect.
Nadine Jackson
[email protected]I've made these kebabs several times now and they are always a hit. They are so easy to make and the lamb is always tender and flavorful.
Misha Henry
[email protected]These kebabs were amazing! The lamb was cooked perfectly and the flavors were incredible.
Luxman Limbu
[email protected]I love these kebabs! They are so easy to make and always a crowd-pleaser.
Dhanpati Bhattarai
[email protected]These kebabs were easy to make and turned out great! The lamb was tender and flavorful. I served them with tzatziki sauce and they were a hit.
abdullah umar
[email protected]I made these kebabs for dinner last night and they were delicious! The lamb was tender and juicy, and the marinade was flavorful. I will definitely be making these again.
ella lioness
[email protected]These lamb kebabs were a hit at my last party! The flavors were amazing and the lamb was cooked perfectly. I will definitely be making these again.