Marinated California Lamb Kebabs
These marinated lamb kebabs are quick to prepare and cook, but you must allow meat to marinate overnight or up to 24 hours. Marinating allows the budget-minded cook to use less expensive cuts of meat since many marinades not only flavor the meat, but tenderize it also. The best cuts for marinated lamb kebabs are sirloin, shoulder or leg. Don’t use the more expensive rib and loin cuts because they will become too tender, especially in acidic marinades.
2 pounds boneless California lamb, from sirloin, shoulder or leg, external fat removed
1 (16-ounce) bottle marinade
2 red onions, cut into 1-inch cubes
1 each red and green pepper, cut into 1 1/2-inch pieces
12 fresh white or crimini mushrooms
1 (6-ounce) package rice pilaf, prepared according to package directions
- Cut lamb into 1 1/2-inch cubes; place in glass dish and cover with marinade. Cover and refrigerate overnight and up to 24 hours.
- Thread marinated lamb onto metal or water-soaked wooden skewers, alternating with onion, pepper and mushrooms.
- Grill over medium hot coals, on a gas grill or under the broiler. Grill 3 to 4 minutes per side for medium-rare and 4 to 5 minutes per side for medium.
- Serve kebabs on a bed of rice pilaf.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of the California Sheep Commission.