Fast Free Recipe For Lamb Kabobs

If you enjoy lamb chops, you’ll really enjoy this perfectly delicious recipe for tender and juicy lamb kabobs on the grill. The colorful mix of vegetables and tender lamb bites will make this recipe a definite winner at your next patio party. So fire up the grill and let’s get these succulent kabobs going!

Luscious Lamb Kabobs (serves 6)

Your Ingredients for Marinade:

1/2-cup Dijon mustard
1-tbsp dry mustard
4 cloves fresh garlic, minced
2-tbsp fresh rosemary
1/2-tsp cardamom
1/2-tsp ground cloves
1/2-cup honey
1/4-cup olive oil
2-tbsp apple cider vinegar
1/4-cup apple juice
1/4-tsp crushed red pepper

Your Other Ingredients:

5-pound boneless leg of spring lamb, washed, trimmed of all fat and cubed into 1-inch chunks (or loin of lamb)
1/4-cup olive oil
2-pounds new potatoes (those tiny little red potatoes), washed and cut in half or even fourths if their size is awkward in relation to other vegetables
1-pound fresh small pearl onions; leave whole (NOT FROM A CAN, sometimes they come in a mesh bag)
1-pound grape tomatoes; leave whole if they’re appropriately sized (sometimes called cherry tomatoes and come in a mesh bag)
3 green bell peppers, washed and cut into 1-inch chunks
3 red bell peppers, washed and cut into 1-inch chunks
3 orange bell peppers, washed and cut into 1-inch chunks
salt, to taste
freshly ground black pepper, to taste

IN a large bowl, whisk together all of the ingredients for the marinade until well blended.

ADD cubes of lamb to bowl and toss well to coat.

COVER bowl with plastic wrap and refrigerate at least 24 hours.

SOAK skewers in water overnight. (keeps them from catching fire on the grill)

IN the meantime, prepare vegetables and place in a bowl. Add olive oil, salt and freshly ground black pepper to bowl and toss vegetables to coat well.

REFRIGERATE overnight.

FIRE up your grill.

REMOVE lamb and veggies from fridge and begin to assemble each skewer with your ingredients rotating in color and texture.

PLACE skewers on medium-hot grill, turning frequently, basting with leftover marinade and cook lamb/vegetable kabobs slowly, until done and nicely charred to your preference.

SERVE kabobs atop wild rice or pasta with a fresh salad tossed with mixed salad greens, sliced radishes and sliced red onion.

Always Enjoy!