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Patio Daddy-O Shish Kabobs

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2 hr 30 mins total
20 mins prep

Recipe Filed Under
Lamb, Vegetable, Barbecue & Grilling, Appetizer, Main Dish, Dinner, Cookout, Entertaining, Cocktail Party

Provided By: Elizabeth Karmel

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Grilling expert Elizabeth Karmel likes to have a party where she serves several kinds of kabob, including these skewers with lamb, onion, yellow peppers and mushrooms.

Ingredients

Serves:

1 orange, zested and juiced

1 lemon, zested and juiced

1/4 cup olive oil

3 cloves garlic, minced

1 tablespoon coursely chopped fresh or dried rosemary

3 pounds boneless leg of lamb, cut into 2-inch cubes

1 large red onion, cut into 1 1/2 inch wedges

2 yellow peppers, seeded and cut into 3-inch squares

1/2 pound medium white mushrooms, stems trimmed

6 ripe Roma tomatoes, cut in half

sea salt and freshly ground pepper to taste

SPECIAL EQUIPMENT

Bamboo skewers, soaked in water or Grill Friends (tm) Dual Prong (see below)

Vacu Vin Instant Marinater (optional; see below)

Directions

In a medium bowl, whisk together zest, orange juice, lemon juice, olive oil, garlic and rosemary. Arrange lamb chunks in a single layer in a glass dish and pour marinade over or use a Vacu Vin Instant Marinater. Cover and refrigerate for 1 to 2 hours, stirring every now and again.

When ready to cook, preheat the grill. Grilling Method: Direct/Medium Heat

To assemble kabobs, put all vegetables on a cutting board with the skewers nearby. Drain meat from the marinade, and discard the marinade. Thread meat onto two skewers, so they resemble a ladder. Or use Grill Friends Dual Prong skewers. Leave room in between meat so all pieces cook evenly. You should have about 6 kabobs.

Repeat skewering with onion, peppers, mushrooms and tomatoes, using two skewers for each kabob. Brush with oil and season with salt and pepper.

Place kabobs in the center of the cooking grate, turning to sear all sides. Cook to desired degree of doneness, 8 to 10 minutes for medium-rare. When skewers are done, remove from the grill. Place onto a clean platter. Taste and adjust seasonings if necessary.

Note: The vegetables and meat may take different amounts of time to cook. For example, the tomatoes may only take 3-5 minutes; but the onions and pepper should be done at the same time as the lamb.

Let meat rest 5 minutes. Serve hot.