Grass-Fed Lamb Kebabs – Serves 4
Ingredients:
1 1/2 pounds grass-fed lamb or beef kebab/stew meat (or shoulder cut into 1 to 1 1/2 inch cubes) – we recommend meat from Jordanal Farm.
2 cups cherry tomatoes
2 bell peppers, seeded and cut into half inch pieces
2 summer squash, cut into thin slices
1 red onion, peeled and cut into half inch pieces
2 T olive oil
Sea salt and pepper
wooden kebab skewers, soaked in water for 30 minutes prior to use or Fire wires
quick marinade:
1/2 c fresh lemon juice
2 T olive oil
2 garlic cloves, minced
Sea salt and pepper
Instructions:
- To make the marinade, whisk together the ingredients in a bowl.
- Add the lamb and allow to marinade for at least 30 minutes and up to four hours (in the refrigerator)
- Preheat the grill.
- Assemble the kebabs by spearing the lamb, tomatoes, peppers, squash, and red onion in an alternating pattern.
- Once all the kebabs have been assembled, season them with salt and pepper and brush them with the olive oil.
- Cook the kebabs over the grill, turning once. Remove from heat once the meat is cooked through and the vegetables are tender (about 3-5 minutes per side for medium to medium rare).
