Grilled Lamb Kabobs
Grilled lamb kabobs that have been marinated in fresh herbs, garlic and lemon juice. This recipe works great with a charcoal, propane, or pellet grill.
Servings: 4 servings
Ingredients
- 4 long bamboo skewers
- 2 pounds boneless leg of lamb cut into 2-inch pieces
For the Marinade:
- 3 4 cloves garlic minced
- 1 tablespoon fresh oregano finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh rosemary finely chopped
- ½ cup fresh lemon juice
- ½ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the garlic aioli:
- 12 cloves garlic peeled
- 2 egg yolks
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- pinch ground white pepper
- 1 cup olive oil or vegetable oil
Instructions
- Soak the bamboo skewers in water for at least 30 minutes.
- Preheat your grill to 400°F. If you have a pellet grill, mesquite or hickory pellets are great with lamb.
For the Marinade:
- Add the garlic, fresh herbs, lemon juice, oil, salt and pepper to an 8x8 dish and whisk to combine. Add the lamb chunks and toss to coat completely. Refrigerate for 30 minutes.
Grilled Lamb Kabobs
- When the lamb is well marinated, thread the chunks of meat onto the bamboo skewers. Brush the lamb skewers with additional olive oil and transfer them to the hot grill grates. Cook for 5 minutes and turn the skewers. Continue to cook and turn every 5 minutes until done to your liking, about 12-15 minutes for medium-rare.
For the Garlic Aioli:
- Add the garlic to a small food processor and process until finely minced, stop the machine and add the egg yolks, mustard, salt, and pepper.
- Process for 30 seconds. With the motor still running, slowly, add the oil and as the mixture starts thickening, add the oil a little more quickly and continue processing until all the oil is incorporated.
Nutrition
Serving: 1kabob | Calories: 919kcal | Carbohydrates: 4g | Protein: 56g | Fat: 75g | Saturated Fat: 24g | Polyunsaturated Fat: 46g | Cholesterol: 220mg | Sodium: 436mg | Fiber: 1g | Sugar: 1g
