Juicy and delicious grilled lamb kabobs made with lamb shoulder marinated in wine, garlic and herbs! Served with chimichurri sauce and cucumber tomato salad!
For Lamb Kabobs:
2-3poundsleg of lamb, or lamb shoulder
2tbspeach: fresh thyme, fresh rosemary
2tbsplemon juice, or 1/4 cup white wine
1 1/2teaspoonskosher salt
freshly ground black pepper
4-5garlic cloves, finely minced
1large red onion, chopped
1large red bell pepper, chopped
For Chimichurri sauce:
large bunch of cilantro
ground black pepper
pinchof red pepper flakes
For Tomato-Cucumber Salad:
1large cucumber, sliced
2large heirloom tomatoes, sliced
2tablespoonsfresh dill, chopped
Prepare the lamb meat: cut away any large chunks of fat and ligaments from the meat and discard the bone. Cut the lamb meat into large, 1 1/2-inch pieces. Place the lamb into a large bowl and add all the marinade ingredients: thyme, rosemary, garlic, lemon juice, vinegar, olive oil, salt and pepper. Add the chopped red onion and pepper, if desired. Use a large spoon or spatula to toss and coat the meat and vegetables in marinade. Cover the bowl and refrigerate for a 4 to 6 hours, or best overnight.
While the meat is marinating, prepare the chimichurri sauce. Place all ingredients into a food processor or blender and mix for several minutes until thick sauce forms. Refrigerate until ready to serve. Also, try my 'Avocado Chimichurri Sauce' for a creamy version! Linked above in the recipe card!
For the salad, simply toss together the sliced cucumber, chopped tomatoes, diced scallion and chopped dill with salt and olive oil. Dress the salad only when ready to enjoy! Once dressed, it will not stand for long.
Once the meat has marinated, skewer the lamb meat onto wooden or metal kabob sticks. If using wooden sticks, make sure to pre-soak them in water. Alternate adding the meat with onion and pepper slices. Do not overcrowd or pack the kabob; allow room for the meat to cook!
Preheat an outdoor grill to 450-500F or a grill pan over medium heat. Place the kabobs onto the hot grill and turn every 5 minutes until cooked through, about 18-20 minutes. Let the meat rest for about 5 minutes before serving with salad, chimichurri sauce and/or rice.