AOOC Grilled Lamb Kabobs

AOOC Grilled Lamb Kabobs

Recipe by Courtney DayCourse: Dinner, MeatCuisine: MediterraneanDifficulty: Medium
Servings

4

servings
Prep time

2

hours 
Cooking time

10

minutes

LAMB KABOBS

  • 1 1/2 pounds trimmed boneless leg of lamb, cut in 1″ pieces

  • 2 large zucchini cut in 1″ chunks

  • 1/2 pound cremini mushrooms

  • 2-3 medium bell peppers in assorted colors, cut in 1″ pieces

  • 8 large skewers – metal or wooden and soaked in water for 1 hourĀ 

  • MARINADE
  • 1/2 cup AOOC Olive Wood Smoked Olive Oil

  • 1/4 cup lemon juice

  • 2 cloves garlic minced

  • 2 teaspoons kosher salt

  • fresh ground pepper to taste

  • (Optional Glaze)
  • Reductions of the Denissimo Balsamico

Directions

  • Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well.
  • Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.
  • Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness.

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