Marinated Grilled Lamb Skewers
When we think of lamb , we think of Easter and Spring. Every Easter morning, our mother would carefully dress a leg of lamb with fresh garlic cloves and rosemary. It was roasted to perfection and the aroma of the fresh garlic and herbs coming from the kitchen was bellisima!! She took great pride in preparing each dish and oohs and ahhs could be heard by everyone as the roast lamb surrounded by crispy herb potatoes and seasonal vegetables was beautifully presented to her family….we love and miss you mom.♥
Grilling over an open fire and smoldering coals, is another delicious way to cook lamb.. The marinated grilled lamb featured here is prepared by trimming the fat and silver skin (connective tissue) from the lamb roast and then it is cut into cubes for skewering. If you are short on time, ask your local butcher to trim it ..it is tedious work.
The lamb is seasoned in an herbal vinegar/wine marinade and refrigerated overnight in a zip lock bag. The next day, the lamb cubes are threaded on wood or metal skewers. The outdoor grill is fired up and the lamb skewers are cooked over hot coals and seasoned maple wood. The maple wood gives the meat a mild smoky sweet flavor. The lamb cooks quickly…so don’t overcook it ..7-8 min for medium to medium rare. .. Remove the meat from the skewers before serving and surround the lamb with colorful grilled peppers and onions. remember to present it beautifully…and you will hear the oohs and ahhs and feel the love..from your family and friends …taste the passion! Kathy B.
- 4 lbs lamb from leg- trimmed of fat and cut into cubes
- Marinade:
- 1/2 cup olive oil
- 1/2 cup dry red wine
- 4 tablespoons red wine vinegar
- 1 large sprig of fresh rosemary, chopped coarsely
- 3 cloves garlic, minced
- 1 tsp. cumin
- 1/2 tsp. cayenne
- 1 tsp. ground coriander
- 1/4 tsp. salt
- Vegetables.
- 1 each of yellow, red and orange bell pepper., cut into squares for skewer
- 2 large white onions, cut in squares for skewer
- olive oil for coating vegetables.
- bamboo skewers, soaked in water for 10 minutes.
- Whisk all ingredients except the lamb and peppers in a large bowl; Place marinade in a large zip lock bag and place marinade and lamb cubes together in bag and combine to coat well.
- Secure bag and chill in refrigerator, tossing occasionally.
- Marinate meat for 4 hrs and up to 24 hrs.
- Assembly- Build a charcoal fire and add maple wood or wood of your choice to fire.
- Thread lamb onto bamboo skewers, Thread pepper and onions onto separate skewers; brush pepper skewers with olive oil.
- Grill lamb skewers, turning every 1-2 min for approx 7 -8 minutes for medium -med rare.
- Grill vegetables till nicely charred and caramelized
- Served together on a pretty platter. .
