Lamb Kabobs

Prep Time: 15 minutes

Marinate Time: 1–4 hours (or overnight)

Cook Time: 10–15 minutes

Servings: 4

INGREDIENTS:

• 1.5–2 lbs lamb stew meat 
• 1 red onion (cut into chunks)
• 1 bell pepper (any color, cut into chunks)
• 1 zucchini or cherry tomatoes (optional)

MARINADE:

• 1/4 cup olive oil
• 2 tbsp lemon juice or red wine vinegar
• 3 garlic cloves, minced
• 1 tsp dried oregano (or rosemary or thyme)
• 1 tsp ground cumin (optional, for a Middle Eastern flavor)
• Salt & black pepper to taste

INSTRUCTIONS:

1. Marinate the lamb:
   
• In a bowl or zip-top bag, mix marinade ingredients.
• Add lamb pieces and mix well.
• Refrigerate for 1–4 hours (overnight for best flavor).
  
2. Assemble the kabobs:
   
• Thread lamb, onion, and vegetables onto skewers (alternate for color and even cooking).
  
3. Cook:
   
• Grill: Preheat to medium-high. Grill skewers 10–15 min, turning every 3–4 min until browned and cooked to your desired doneness (medium = 145°F).
• Oven: Broil on a baking sheet 6” from heat source for 10–15 min, turning once or twice.
  
4. Rest & Serve:
   
• Let kabobs rest a few minutes before serving.
• Serve with rice, flatbread, or a yogurt dip (like tzatziki).