Tuesday, August 3, 2010

Lemony Grilled Lamb Kebabs With Peppers and Onions

I love Mediterranean food. Give me the lamb, hummus, pita, anything! This is easy, healthy and would go great with the orzo salad I blogged about earlier today.


  • For the kebabs:
  • 3 1/2 pounds lamb top round or boneless leg, cut into 1 1⁄2-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • kosher salt and black pepper
  • 4 bell peppers, seeded and cut into 2-inch-wide strips
  • 2 medium red onions, each cut into 6 wedges (root ends left intact)
  • 1/3 cup fresh lemon juice, plus lemon wedges for serving
  • For the relish:
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 1 small clove garlic, finely chopped
  • kosher salt and black pepper
  • 1 cup chopped fresh mint
  • 4 scallions, chopped

Get Cookin'
  1. Heat grill to medium-high. Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and ½ teaspoon pepper.
  2. In a large bowl, toss the bell peppers and onions with the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Grill the lamb skewers and the vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes. Serve with the Mint and Scallion Relish and the lemon wedges. 
  4. For the relish:
  5. In a small bowl, whisk together the oil, lemon juice, honey, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Stir in the mint and scallions.

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