Greek-style Lamb Kabobs

Name: Greek-style Lamb Kabobs
Prep time: PTM
Yield: 6 servings
Ingredients: 1/2 Onion, very finely diced1; 1/4 cup Chopped cured black olives; 4 Limes, juiced; 4 tbsp Greek olive oil; 3 tbsp Greek chestnut honey; 2 tsp Garlic puree or minced fresh garlic; 1 tsp Dried Greek oregano; 1 tsp Dried rosemary; 1 tsp Ground cumin; 1/2 tsp Smoked paprika; 1/2 tsp Turmeric; 1/4 tsp Fresh ground black pepper; 18 small Shallots, peeled; 18 Zucchini pieces, cut to 1/2-inch; 6 Large stainless skewers, or wooden skewers, soaked in water; 2/3 Olive oil

Lamb Shoulder American, Greek

March 2, 2016

Yields: 6 servings

Ingredients

Lamb

Marinade

1/2 Onion, very finely diced1

1/4 cup Chopped cured black olives

4 Limes, juiced

4 tbsp Greek olive oil

3 tbsp Greek chestnut honey

2 tsp Garlic puree or minced fresh garlic

1 tsp Dried Greek oregano

1 tsp Dried rosemary

1 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Turmeric

1/4 tsp Fresh ground black pepper

18 small Shallots, peeled

18 Zucchini pieces, cut to 1/2-inch

6 Large stainless skewers, or wooden skewers, soaked in water

2/3 Olive oil

Directions

1For Marinade: In a bowl, mix onion, olives, lime juice, oil, honey, garlic, oregano, rosemary, cumin, paprika, turmeric and black pepper.

2Place lamb in a large bowl; add marinade and toss well until lamb is well covered. Place lamb and marinade in vacuum bag or large plastic bag and seal; marinate for 2 hours.

3Remove lamb from marinade. Alternate lamb, shallots and zucchini on skewers. Brush kabobs with oil. Grill over hot coals, turning frequently. Cook 8 to 12 minutes or until desired doneness.

Chef’s Notes: Serve Greek-Style Lamb Kabobs with Tzatziki sauce.

Recipe and image provided by the American Lamb Board

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