Servings: 6
INGREDIENTS
American Lamb shoulder, trimmed,
2 pounds cut into 1-1/2-inch cubes
Marinade:
1/2 onion, very finely diced
1/4 cup chopped cured black olives
4 limes, juiced
4 tablespoons greek olive oil
3 tablespoons greek chestnut honey
2 teaspoons garlic puree or minced fresh garlic
1 teaspoon gried Greek oregano
1 teaspoon dried rosemary
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon fresh ground black pepper
18 small shallots, peeled
18 zucchini pieces, cut to 1/2-inch
6 large stainless skewers, or wooden skewers soaked in water
2/3 cup olive oil
DIRECTIONS
METHOD:
For Marinade: In a bowl, mix onion, olives, lime juice, oil, honey, garlic, oregano, rosemary, cumin, paprika, turmeric and black pepper.
Place lamb in a large bowl; add marinade and toss well until lamb is well covered. Place lamb and marinade in vacuum bag or large plastic bag and seal; marinate for 2 hours.
Remove lamb from marinade. Alternate lamb, shallots and zucchini on skewers. Brush kabobs with oil. Grill over hot coals, turning frequently. Cook 8 to 12 minutes or until desired doneness.
Chef’s Notes: Serve Greek-Style Lamb Kabobs with Tzatziki sauce.
Recipe and image provided by the American Lamb Board