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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 456.1
  • Total Fat: 39.2 g
  • Cholesterol: 49.2 mg
  • Sodium: 253.3 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 16.9 g

View full nutritional breakdown of Lamb Shish Kebabs calories by ingredient
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Lamb Shish Kebabs

Submitted by: HERCKLE

Introduction

This is a LAMB recipe--not beef or pork! (There is no heading for lamb.) Plan a day ahead--marinades are key to this recipe. Not low cal, but just a wonderful meal. This is a LAMB recipe--not beef or pork! (There is no heading for lamb.) Plan a day ahead--marinades are key to this recipe. Not low cal, but just a wonderful meal.
Number of Servings: 12

Ingredients

    LAMB
    * 1/2 leg lamb (about 3 1/2 to 4 lb ) Have butcher debone, remove all fat and sinew, and cut into cubes 2" square. (Half of starting weight will be clean meat.)

    LAMB MARINADE
    * 1/2 c Olive Oil
    * 1 c Canola Oil
    * 2 Bay Leaves
    * 1 Lemon, sliced
    * 1 tsp thyme
    * 1 tsp oregano
    * 1/2 tsp basil
    * 3 cloves garlic
    * 1 tsp salt
    * 6 whole peppercorns or 1/2 tsp pepper

    VEGETABLES
    * 3 green peppers, seeded and cubed
    * 2 or 3 hot peppers, cut up
    * 8-12 small onions, peeled (you will probably want to boil these for a minute or 2 first, to blanch them)
    * 12-18 cherry tomatoes, stems removed

    VEGETABLE MARINADE
    * 1/2 c Canola oil
    * Pinch of Basil
    * Pinch of Thyme
    * Pinch of Oregano
    * Pinch of salt
    * Pinch of pepper
    * 1 Bay Leaf
    * 2 slices Lemon

Directions

With 2 pounds of lamb cubes (32 ounces--after fat, bone and sinew removed), each of 12 guests can have almost 3 ounces of lamb and an assortment of grilled veggies. Of course, with fewer guests, there will be more meat for each (and, consequently, more calories).


You will be making 2 marinades, one for the meat and the other for the veggies. I recommend you use ziploc bags for each, placing bags in a large bowls (to prevent leakage) before placing in fridge to marinate.


Ensure you have enough skewers (metal ones with stopper ends are best as the food may slide off bamboo skewers during grilling/turning process.)


1. Prepare marinade for meat.


2. Put marinade and meat into ziploc bag or glass baking dish. Cover dish (or rest ziploc bag in large bowl) and refrigerate for 24 hours, stirring carefully (or flipping bag over) from time to time. Make sure all pieces of meat are immersed in the marinade.


3. Prepare marinade for veggies. Put veggies and marinade in a large ziploc bag or covered glass bowl. As with meat, stir or flip bag occasionally.


OUTSIDE GRILLING:
Use skewers. Meat and veggies cook at different temps, so you may want to separate them. (I don't, though.)


1. Arrange meat, alternating with the vegetables on skewers. Prepare one complete skewer for each guest. Leave a small amount of marinade on meat and veggies to moisten during cooking. (I typically place each arranged skewer in a very large cake pan until all are prepared and turn that cake plan over to my hubby to fiddle with for placing on the grill.)


2. Have a good, hot charcoal fire ready. Place skewers over heat, turning from time to time to cook evenly. Cooking time should not exceed 15 minutes, total. (Lamb should not be overcooked; should be rare to medium rare.)


OR BROIL IN YOUR OVEN
1. Broil the kebabs in oven broiler, placing foil-lined pan underneath to catch drippings.


In the summer, I usually serve this with homemade potato salad. Everyone looks forward to this dish, which I prepare about twice a year.

Number of Servings: 12

Recipe submitted by SparkPeople user HERCKLE.






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