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