Lamb Kabob Marinade Recipe

Greek Yogurt Marinated Lamb Kebabs Dishes With Dad

WebJul 13, 2020 · Instructions. Combine the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper in a medium bowl and stir …

Rating: 4.3/5(6)
1. Combine the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper in a medium bowl and stir to combine.
2. Cut the lamb into 1½ to 2 inch cubes and trim any fat, gristle, or silver skin. Place the lamb in a large resealable plastic bag or glass container and pour the marinade over top. Stir until the meat is well coated then seal the bag and refrigerate for at least 1 hour, up to 1 day.
3. Thread the meat loosely onto skewers alternating with pieces of red onion.
4. Thoroughly clean your grill grates then brush or wipe with olive oil then set to medium high and allow to preheat for around 5 minutes. Place the skewers on the grill and cook for around 8 minutes, turning occasionally.

Preview

See Also:

Show details

The Best Grilled Lamb Kabobs Momsdish

WebMar 30, 2021 · Instructions. Cut meat into one-inch cubes. Place meat in a dish, cover with soy sauce, teriyaki sauce, wine and steak seasoning. …

1. Cut meat into one-inch cubes. Place meat in a dish, cover with soy sauce, teriyaki sauce, wine and steak seasoning.
2. Dice the onion and bell peppers into large squares. Using your hands, mix them together and press to extract the juices. Combine the veggies with the lamb and marinade. Let it all marinate overnight in the fridge.
3. Place the marinated lamb on skewers. If you choose to add fresh bell pepper and onion, cut it into equal size pieces.
4. Grill the kabobs until they’re cooked through, depending on your preference.

Preview

See Also:

Show details

Grilled HerbCrusted Lamb Kebabs Garlic & Zest

WebAug 12, 2016 · Preheat the grill to a medium high heat (about 450°). Loosely thread the chunks of lamb onto skewers – they should touch but not be …

1. In a large bowl, combine the rosemary, mint, parsley, oregano, garlic, salt, pepper, lemon zest, red pepper flakes and olive oil. Mix to combine. Add the lamb chunks and toss until well coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
2. Preheat the grill to a medium high heat (about 450°).
3. Loosely thread the chunks of lamb onto skewers - they should touch but not be jammed together. Grill for 8-10 minutes for medium rare, turning once or twice during the cooking. Remove from heat and let the kebabs rest for 5-7 minutes before serving.

Preview

See Also:

Show details