Grilled Lamb Kabobs
Recipe courtesy of the American Lamb Board.
3 pounds lamb stew meat (or boneless roast cut in 1-inch pieces)
1 package cherry tomatoes
1 green pepper cut into 1-inch pieces
1 yellow pepper cut into 1-inch pieces
1 sweet onion cut into 1-inch pieces
1 bottle Italian dressing
- Marinade lamb in dressing overnight.
- Assemble kabobs on skewers alternating with lamb and veggies keeping lamb on bottom and top for anchor.
- Grill over medium heat for approximately 5 minutes per side.
Makes 6 servings.
Recipe and photograph courtesy of the American Lamb Board.