Lamb Kabob Recipe

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Nothing says summer like this perfectly grilled lamb kabob recipe.

These grilled kabobs are delicious with any produce you have on hand.

Try alternating using peppers, quartered onions, cubed eggplant, squash, tomatoes, or small bottom mushrooms.

As an alternative to lamb, you may also check our steak kabobs below.

Whatever the case, get your next barbecue sizzling with these quick and easy kabob recipes.

Lamb Kabob Recipe

Prep 15 min. Cook 25 min.

Ingredients:

4 lbs. lean lamb (or steak if you prefer)

1/4 cup ground cumin

1/4 cup olive oil

2 red bell peppers

2 yellow bell peppers

Salt and pepper

Makes 8 servings

Directions:

Cut lamb into 32 cubes, 2 to 2 1/2 in. each. Place in a large bowl and sprinkle with cumin, salt and pepper. Rub cumin mixture into lamb. Add half of oil and toss together to combine. Set aside. (Lamb can be marinated up to 2 days in advance. Keep tightly covered with foil or plastic wrap and refrigerated.)

Heat grill to medium-high heat. Place bell peppers directly onto oiled grates. Grill, turning often, until peppers are blistered and charred, about 10 min. Remove to a bowl and cover with plastic wrap. Allow peppers to steam for 10 min., and then remove skin. Cut peppers in half and remove cores, seeds and membranes. Cut peppers into wide strips (you should have 16 red and 16 yellow strips.)

Grillin' tip: If using wood skewers, soak skewers in water 30 min. before using to prevent charring.

Thread lamb cubes onto 8 long skewers, dividing evenly and alternating with strips of pepper. Brush skewers with remaining olive oil and season each with salt and pepper. Grill about 6 in. from source of heat, turning often, until lamb is well browned and firm to touch, 12-15 min. for medium. Transfer to individual plates and serve.

Steak Kabob Recipe

Prep 15 min. Total 45 min.

Ingredients:

2 lbs. boneless beef sirloin steak, cut lengthwise into 1/2-inch thick slices (lamb works too)

16 cherry tomatoes

8 new potatoes, cut in half

3/4 cup Ranch dressing, divided

Makes 8 servings

Directions:

Heat grill to medium-high heat. Cook potatoes in boiling water 12-14 min. or until tender; drain. Cool slightly.

Grillin' tip: If using wood skewers, soak skewers in water 30 min. before using to prevent charring.

Reserve half of dressing. Thread meat, accordion style, onto 8 skewers, alternating potatoes and tomatoes between folds of meat. Brush with remaining dressing.

Grill 10-12 min. or until meat is done, brushing with reserved dressing the last 2 min. serve warm.

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