We like spicy lamb kabobs that have been marinated in rosemary, mustard powder, garlic, lemon juice and Sriracha that adds some heat to the dish. We also add some interesting flavors as well based on our world famous flak steak marinade that came from our dear friend Wesley Maloney.
Kabobs signal a party or celebration at LPB. It’s an easy dish but we grill the meat and veggies separately so you can control how their cooking temperature. The vegetables are grilled separately and mixed in with a light vinaigrette, mint and some feta sprinkled on top.
- 3 pounds of lamb shoulder or leg meat cut in 1 inch cubes
- 1 cup of vegetable oil
- 1 cup of soy sauce
- 1/2 cup dijon mustard
- 1/2 cup Sriracha
- 8 cloves garlic, chopped
- 2 tablespoons dried oregano
- 1 cup basil leaves, chopped
- 1/3 cup fresh rosemary
- 1/2 cup thyme leaves
- 1/2 lemon juice, save the peels
- 2 yellow onions touch chopped
- 1 tablespoon kosher salt and 1/2 tablespoon freshly ground pepper
- 1 batch or our grilled vegetables
- Take a large bin and add all of the ingredients, except for the lamb and whisk together then toss in the meat and marinade it in the refrigerator for 12 hours and no more that 24, remove and put on metal skewers leaving 1/4 inch between each one, salt to taste and let sit covered fo 30 minutes
- Turn the grill on to high, put the lid down and heat up for 15 minutes
- Turn the flame down to medium-high and grill the lamb for 8-12 minutes turning so each side of the cube hits the grill, take off and let rest
- Serve with Tzatziki and grilled flat bread
Pingback: The Easter Brunch – Cooking Conveniently and with Purpose #LPBcooks
This looks divine. That combination for marinating lamb makes me hungry!