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Savor the Simplicity of Classic Greek Lamb Kabobs for Dinner Tonight

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Savor the Simplicity of Classic Greek ‌Lamb Kabobs​ for Dinner Tonight

⁣What are the traditional ingredients used in Greek lamb kabobs?

Savor the ‍Simplicity⁢ of Classic Greek Lamb Kabobs for Dinner Tonight

Classic Greek Lamb Kabobs

Nothing beats the simplicity and flavor of classic Greek lamb kabobs. Perfect for any season, this dish can be enjoyed indoors or out on the grill. The secret to making ‌these kabobs tender and juicy is marinating the lamb in a combination of olive oil, lemon juice, garlic, and herbs for at least 2⁤ hours. Serve with a side of rice‍ pilaf‍ or a Greek salad for a complete meal.

Ingredients:

  • 2 pounds​ of boneless lamb, cut ⁢into 1-inch cubes
  • 2 tablespoons of olive oil
  • 2 ​tablespoons of freshly squeezed lemon juice
  • 2 cloves of garlic, minced
  • 1 tablespoon of oregano
  • 1 teaspoon of ‍thyme
  • 1 teaspoon of ⁤salt
  • 1/2 teaspoon of black pepper
  • 1 large red onion, cut into quarters
  • 2 large bell peppers⁢ (red, yellow, or green), cut into 1-inch pieces
  • 8-10 skewers

Instructions:

  1. In ⁣a large bowl,​ whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and ​pepper.
  2. Add the lamb cubes to the marinade and toss⁤ to coat. Cover and refrigerate ⁢for​ at⁣ least 2 hours, or up to ⁤overnight.
  3. If ⁢using wooden skewers, soak them in water ⁣for⁢ at least 30 minutes to prevent ‌burning.
  4. Preheat the grill to medium-high heat.
  5. Thread the marinated lamb, onion ⁣quarters,⁣ and ⁤bell‌ pepper pieces onto‍ the skewers, alternating‌ between meat and‌ vegetables.
  6. Grill the kabobs for 10-12 minutes, turning occasionally, until the lamb is​ cooked ⁢to your desired doneness.
  7. Remove⁢ the kabobs from the grill⁤ and⁤ let rest for 5 minutes before serving.

Enjoy your ⁣classic Greek lamb kabobs hot off the grill with a sprinkling of fresh herbs and a ⁤squeeze of lemon‍ juice. This easy and delicious dish is sure to⁢ become a⁤ family favorite!

© 2021 My ⁤Kitchen. All rights reserved.

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