Rosemary Grilled Lamb Kabobs

Rosemary Grilled Lamb Kabobs
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Rosemary Grilled Lamb Kabobs
Print Recipe
Servings Prep Time Cook Time Passive Time
6-8servings 15minutes 8-10minutes 2-6hours
Servings Prep Time
6-8servings 15minutes
Cook Time Passive Time
8-10minutes 2-6hours
Ingredients
  • Lamb Kabobs
  • 1 1/2 lbs leg of lamb trimmed, boneless, cut into 1" pieces
  • 2 large zucchini cut into 1" chunks
  • 1/2 lb whole cremini mushrooms
  • 2-3 medium bell peppers cut into 1" chunks
  • 8 large skewers metal or wooden, soaked in water for 1 hour
  • Rosemary Marinade
  • 1/2 cup Frescolio Rosemary Infused EVOO
  • 1/4 cup lemon juice
  • 2 cloves garlic minced
  • 2 tsp kosher salt
  • pepper to taste
Servings: servings
Units:
Ingredients
  • Lamb Kabobs
  • 1 1/2 lbs leg of lamb trimmed, boneless, cut into 1" pieces
  • 2 large zucchini cut into 1" chunks
  • 1/2 lb whole cremini mushrooms
  • 2-3 medium bell peppers cut into 1" chunks
  • 8 large skewers metal or wooden, soaked in water for 1 hour
  • Rosemary Marinade
  • 1/2 cup Frescolio Rosemary Infused EVOO
  • 1/4 cup lemon juice
  • 2 cloves garlic minced
  • 2 tsp kosher salt
  • pepper to taste
Servings: servings
Units:
Instructions
  1. Combine all the marinade ingredients and whisk well.
  2. Toss the lamb, mushrooms, and veggies with the marinade and coat. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerate for a minimum of 2 hours and up to 6.
  3. Assemble the kabobs with some lamb and assorted veggies on each skewer.
  4. Grill for 8-10 minutes on medium, indirect heat for medium doneness.
Recipe Notes

This recipe uses Frescolio's Rosemary Fused EVOO. You could also try any of the following EVOOs for a different taste: