Lemon Herb U S Lamb Kabobs Recipe

I absolutely love this lamb kabob recipe because it’s a perfect blend of fresh herbs and zesty lemon that brings out the rich flavor of the U.S. lamb. Plus, grilling these colorful skewers with friends on a weekend just makes for the best, most Insta-worthy BBQ vibes!

The succulent flavors and nutritional advantages of my Lemon Herb U.S. Lamb Kabobs make me adore them even more.

The kabobs include not just fresh lamb but also plenty of olive oil, fresh lemon juice, and zest. They’re seasoned with rosemary, oregano, and parsley, and they include no shortage of vegetables: bell peppers, red onions, and the not-so-secret ingredient that really makes a dish like this one pop, which is the kabobs themselves.

Ingredients

Sheep: High-quality protein and vital nutrients for the formation and development of muscle.

Olive oil comprises heart-healthy fats.

Juice from lemons: Adds a bright, zesty flavor with an extra boost of vitamin C.

Antioxidant and anti-inflammatory properties are offered by garlic.

Rosemary is an aromatic herb that enhances flavor.

It may have benefits for digestion.

Oregano: Has antioxidants, gives the dish an earthy flavor, and brings health advantages.

Provide a sweet crunch with vitamins A and C: Bell peppers.

The red onion contributes a mild, sweet taste along with fiber and antioxidants.

Ingredient Quantities

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• 1 1/2 pounds U.S. lamb, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh parsley, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into chunks
• Skewers, soaked in water if wooden

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Instructions

1. In a big bowl, combine the olive oil, lemon juice, lemon zest, garlic, rosemary, oregano, parsley, salt, and black pepper and whisk them all together to make a marinade.

2. Add the lamb cubes to the marinade and toss to coat them evenly. Cover the bowl with plastic wrap and refrigerate it for at least 1 hour, or overnight if you want more flavor.

3. Set your grill to medium-high heat.

4. As the grill heats up, take the marinated lamb from the fridge and allow it to rest for a few minutes.

5. Assemble the kabobs by alternating onto the skewers cubes of marinated lamb, red bell pepper, yellow bell pepper, and pieces of red onion.

6. To prevent sticking, the grill grates should be oiled lightly.

7. Set the skewers on the grill, which has been preheated to the correct temperature.

8. Cook the kabobs on the grill for about 8 to 10 minutes, turning them occasionally, until the meat is browned on all sides and cooked to your desired level of doneness.

9. Take the kabobs off the barbecue and allow them to sit for a couple of minutes.

10. The Lemon Herb U.S. Lamb Kabobs should be served warm and can be accompanied by a variety of side dishes, such as a fresh salad or rice pilaf. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Plastic wrap
4. Refrigerator
5. Grill
6. Skewers
7. Knife
8. Cutting board
9. Grill brush or oiling tool

FAQ

• Q:Is it acceptable to use another kind of meat in this recipe? A: Yes, you can swap out the pork for chicken or beef. Just remember that if you do, the cooking times probably will be different. As with any meat, make sure it’s completely cooked before you eat it.
• Q:What if I don’t have fresh herbs? A: You can use dried herbs. However, if doing so, use about one-third of the amount you would use if you had fresh herbs, and this is because dried herbs are more concentrated in flavor.
• Q:How can I prevent wooden skewers from burning on the grill?
  A: To prevent burning, you should first soak them in water for at least 30 minutes.
• Q:Is there an alternative for this recipe that is vegetarian? A: You can replace the lamb with firm tofu or a combination of your favorite vegetables for a vegetarian alternative.
• Q:How long should I marinate the lamb?
  For optimal taste, marinade the lamb for a minimum of 1 hour. You may prefer to marinade it for up to 24 hours in advance.
• Q:What accompaniments suit these lamb kabobs? A: These kabobs pair perfectly with rice pilaf, a crisp salad, or some toasted pita bread.
• Q:Is it possible to make lamb kabobs in the oven? A: It is indeed possible to cook them in the oven at 400°F (200°C) for around 15-20 minutes, turning them halfway through, until the lamb reaches your desired doneness.

Substitutions and Variations

1 1/2 pounds of chicken or beef, cut into 1-inch cubes (as a substitute for lamb)
3 tablespoons avocado oil (used in place of olive oil)
2 tablespoons lime juice (as a substitute for lemon juice)
1 tablespoon dried rosemary or 1/2 tablespoon dried rosemary (as a substitute for fresh rosemary)
1 tablespoon of dried oregano or 1/2 tablespoon of dried oregano (a substitute for fresh oregano)

Pro Tips

1. Marination Time For maximum flavor, marinate the lamb overnight. If you’re short on time, try to marinate for at least 1 hour, but the longer the better to allow the flavors to really infuse.

2. Balancing Kabob Ingredients When skewering the lamb and vegetables, aim for an even balance of meat and veggies on each skewer. This ensures even cooking and flavor distribution.

3. Prevent Burning If using wooden skewers, soak them in water for at least 30 minutes before using. This reduces the risk of them burning on the grill.

4. Grilling Tips Preheat your grill to medium-high heat. This helps to sear the lamb properly and lock in juices, resulting in tender and flavorful kabobs.

5. Resting Time After grilling, let the kabobs rest for a couple of minutes before serving. This allows the juices to redistribute inside the meat, enhancing the tenderness and juiciness of the lamb.