Lemon Dill Lamb Kabobs
March 21, 2024 • 0 comments
Lamb kabobs are quick and delicious. Add some tzatziki sauce to really elevate the flavors.
Ingredients
- (1.5-2 lbs) Lamb, Roast, Leg, Boneless
- (1/4 cup) olive oil or grapeseed oil
- (1) lemon, zested and juiced
- (1 Tbsp) white wine vinegar (optional)
- (2) garlic cloves, minced
- (1/4 cup) fresh dill, minced
- (1/4 tsp) sea salt
- (1/4 tsp) black pepper
- green bell peppers, cut into chunks
- red onion, cut into chunks
- gallon Ziplock bag
- skewers
Directions
- For the marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper. Reserve ½ cup for basting during grilling, pour the remainder in a Ziploc bag, add the lamb, remove as much air as possible and lay flat in the fridge. Marinate in the fridge for 3 hours, up to overnight.
- Thread lamb onto soaked wooden skewers or metal skewers, alternating pieces of bell pepper and onion between lamb pieces.
- Cook on a grill that has been preheated to medium high heat. The meat will cook quickly – plan 2-3 minutes per side and watch carefully to prevent overcooking. Rotate skewers so that all sides are cooked. Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 °F
- During last minute of cooking, brush the reserved marinade over the skewers.
