Lamb Kabobs Italian Style
Meat on a Stick
Lamb Kabobs Italian Style
is a great dish to make over the weekend. Of course if you prefer, beef, chicken or pork will work just as well.
For best results marinade the meat over night. If you don’t have time, four to six hours will be fine. Using a nice bold red wine as part of the marinade gives the meat a great rustic flavor when grilled.
This Lamb Kabobs Italian Style recipe is a guaranteed favorite. This dish is usually served over regular rice or a rice pilaf but to add an even more Italian twist to it just serve it on some creamy risotto. Enjoy!
1 to 1½ pounds of boneless Lamb shoulder, cut into 1 inch cubes
2 Tbls of extra virgin olive oil
1 cup of dry red wine
3 cloves of garlic, crushed
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/2 tsp of dried marjoram 1 tsp of salt
1/2 tsp of fresh ground black pepper
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 yellow onion, cut into chunks
1 zucchini, cut into 1 inch thick circles
16 whole baby Portabella mushrooms
16 cherry tomatoes
Wooden Bamboo Skewers
In a large glass bowl, whisk together the olive oil, wine, garlic, oregano, basil, marjoram, salt and pepper.
Trim the excess fat from the lamb.
Add the lamb to the marinade mixture, cover with a plastic wrap and refrigerate for minimum of 4 hours or overnight for better results.
Soak the skewers in water for about 30 minutes. Prepare the grill.
Using 2 skewers so the food don’t spin while turning, thread the meat and vegetables alternating until the skewers are filled.
Reserve the marinade for basting.
Place the kabobs on the grill directly over the coals.
Grill for 10 to 15 minutes on each side while brushing with the extra marinade.
Serve over rice.
Serves 4 people
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