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Recipes

Lamb Kebabs

lamb

Reprinted with Permission from

Christine Cooks
.

Although lamb isn’t the most common meat found in Jewish American kitchens, it is still very popular in many Sephardic kitchens, particularly during Passover, and in the springtime.

Ingredients:

Marinade (measurements approximate)
1/4 – 1/3 cup good olive oil
2 teaspoons balsamic vinegar
1 Tablespoon oregano
generous pinch of Kosher salt
generous grindings of good black peppercorns
1/2 cup dry red wine

Kebabs
18 to 24 pieces lean lamb, from a boneless leg, cut into 1″ x 2″ rectangular chunks
1 large sweet onion cut into 10 or 12 wedges
1 large red bell pepper cut into 1″ square pieces
2 portobello mushroom caps cut into 10 or 12 wedges
1 basket juicy red grape tomatoes or cherry tomatoes
olive oil

Directions

Mix all the marinade ingredients in a deep glass bowl. Taste and adjust seasonings to your liking.

Add the lamb chunks, cover and refrigerate for at least 2 hours or overnight if possible. Turn the lamb to make sure it gets fully coated with the marinade.

Prepare all the vegetables and have 6 skewers ready.

Remove the lamb from the marinade. Discard the marinade.

Beginning and ending with a piece of onion, thread the lamb and vegetables onto the skewers, making them fit snugly against each other.

Place the kebabs in a roasting pan and drizzle with a bit of olive oil. Sprinkle them with kosher salt and black pepper if desired.

Grill the kebabs over medium-high heat until the lamb reaches an internal temperature of 140 degrees.

Remove the skewers from the heat and allow the kebabs to rest in a warm place for 5 to 10 minutes. The lamb will continue to cook and rise in temperature to at least 145 degrees which is medium-rare. Grill lamb longer if you prefer it to be more done.

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