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Rosemary Grilled Lamb Chop Kabobs

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Entrees

RosemaryGrilledLambKabobs_upload.jpg

Ingredients

  • FOR THE LAMB KABOBS:
  • 1 1/2 lb trimmed boneless leg of lamb, cut into 1" pieces
  • 2 large zucchini, cut into 1" chunks
  • 1/2 lb cremini mushrooms
  • 2-3 medium bell peppers, cut into 1" pieces
  • 8 large skewers - metal or wooden (soaked in water for 1 hour)
  • FOR THE MARINADE:
  • 1/2 C of The Olive Bin's Rosemary Olive Oil (Fused)
  • 1/4 C lemon juice
  • 2 cloves garlic, minced
  • 2 tsp salt
  • Fresh ground pepper, to taste

Directions

  1. Combine all marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place kabob ingredients into a Ziploc bag or large covered bowl; refriegerate for at least 2 (up to 6) hours.
  2. Prepare a grill for medium, indirect heat. Assemble kabobs with some lamb and assorted veggies on each skewer. Grill for 8 to 10 minutes for medium doneness.

Servings:

6
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