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marinated lamb kebobs

People sometimes shy away from lamb because it’s something they haven’t tried cooking before or because they’ve never had it. Lamb really isn’t that hard to work with, as long as you watch your temperatures. When cooked too long, lamb gets tough (but so do other meats!).
Lamb Kebabs are really juicy and packed with flavor. Better still, they look great on a plate! Bring them to a dinner party or a picnic, or savor them at home. The marinade is really your key to success for this dish, but it’s incredibly simple. Just make sure you put everything into it the night before. The soaking time makes a huge difference.
Tip: If you are using wooden skewers, remember to soak them first. You can use water, but you could also try lemon juice. Either way, soaking keeps your skewers from catching fire while you cook.
Try serving the kebabs with naan, curried tomatoes, grilled zucchini, or a pomegranate apple salad to keep the Mediterranean feel for the meal going.

Ingredients

  • 3 lbs lamb shoulder, boneless
  • ¼ dark soy sauce
  • ½ cup teriyaki sauce or mirin
  • ¼ tsp smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp each fresh ground salt and pepper
  • 1 large sweet green pepper
  • 1 large sweet orange or yellow pepper
  • 1 large sweet red pepper
  • Button mushrooms (optional)
  • Cherry tomatoes (optional)
  • 1 cup rose
  • 1 large white or Spanish onion

Instructions

  • Prepare the lamb by cutting it into 1” cubes.
  • Find a large food storage container with a lid, and transfer the lamb into it.
  • Cut up the onion and pepper into large pieces suitable for the skewers.
  • Put everything together in the container and mix thoroughly
  • Leave the container in the refrigerator covered overnight.
  • The next day, bring the mixture to room temperature.
  • Begin assembling the skewers by placing lamb, followed by onion and tomato, followed by lamb, pepper, and mushroom. This assembly not only looks good, but the onion piece holds the tomato secure, and the pepper piece holds the mushroom.
  • Place on a high-heat grill (oil the grates first).
  • Turn every two minutes for about 10 minutes if you want medium rare.