Lamb Shish Kebab with Grilled Vegetables
Juicy, grilled Middle Eastern Lamb Shish Kabobs.
Servings: 3 skewers
Calories: 472kcal
Ingredients
- 1 pound cubed lamb (fat trimmed)
- 1 small yellow onion (divided in quarters)
- 1 large red, green, or orange bell pepper (or a combination of 1 or more)
- 10 button mushrooms (leave whole or slice in half)
Marinade
- ¼ cup red wine
- ¼ cup olive oil
- 1 tablespoon sumac powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon allspice
- 2 cloves garlic (minced)
Instructions
- Before you make the marinade, cube the lamb into 1-½" to 2" cubes, trimming any excess fat. Prepare the vegetables by chopping them in 2" sections.
- Whisk wine, olive oil, and spices. Add minced garlic, then mix to combine.
- Pour marinade over cubed lamb and vegetables. Stir to make sure the bowl ingredients are completely covered with the marinade. Marinate for a minimum of two hours or overnight.
- When ready to grill, alternate the cubed lamb and vegetables on metal skewers. You should have at least 3 skewers with approximately 6 cubes of lamb on each. If you're only serving two people, you can divide the meat between two skewers. The remaining vegetables can be roasted in a grill basket.
- Place the skewers and grill basket on a hot barbecue and grill, covered, for approximately 4 to 5 minutes per side, for a total of 8 to 10 minutes. Stir the vegetables when you flip the kabobs.
- Sprinkle the kabobs with additional sumac right before you take them off of the grill.
Notes
- For easier cleanup, marinate the kabobs in a large ziplock bag.
- If you don't have a grill basket, skewer the vegetables on another skewer.
- If using wooden skewers, make sure you soak them in water first for approximately 30 minutes and up to an hour. This will help to keep the bamboo skewers from burning on the grill.
- The longer that you marinate the lamb the better your Lamb Shish Kabobs flavor will be. Marinate the lamb the night before you plan on grilling the kabobs if possible. Otherwise, you can prepare them in the morning and cooking them later for dinner. Or marinate the lamb for at least 2 hours prior to grilling it.
- A pinch of ground cloves can be added to the marinade and tastes wonderful with lamb. Some people also like to add cinnamon as well. If you choose to add cinnamon, add ⅛ of a teaspoon so that it's not overpowering.
- Marinated Sumac Onions, Pink Onions, or Pickled Turnips really compliment this Lamb Shish Kabob recipe.
Nutrition
Serving: 1skewer | Calories: 472kcal | Carbohydrates: 6g | Protein: 34g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 146mg | Sodium: 948mg | Fiber: 2g | Sugar: 2g
