Kebabs are an easy, no-fuss way to serve a hungry crowd in minutes—cutting the meat into small pieces allows it to cook quickly and uniformly. Make it a meal: Serve the skewers with orzo tossed with olive oil, chopped parsley, and grated Parmesan. Recipe by Kate Merker: June, 2010 from the Real Simple



•  3 1/2 pound(s) lamb top round or boneless leg, cut into 1 1⁄2-inch pieces

•  3 tablespoon(s) olive oil

•  1 teaspoon(s) dried oregano

•  Kosher salt and black pepper

•  4 bell peppers, seeded and cut into 2-inch-wide strips

•  2 medium red onions, each cut into 6 wedges (root ends left intact)

•  1/3 cup(s) fresh lemon juice, plus lemon wedges for serving



1.  Soak 16 wooden skewers in water. Heat grill to medium-high.

2.  Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and ½ teaspoon pepper.

3.  In a large bowl, toss the bell peppers and onions with the remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.

4.  Grill the lamb and vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes.


June 2012


Source: Cooking Light