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Welcome back for the main course of this month’s Cooking with Astrology “Leo”. I went with Marinated Lamb and Vegetable Kabobs for this fire-grilled meal for our Leo date. Feel free to substitute beef or chicken, it will taste just as wonderful as the lamb! I grew up eating lamb, so it never even occurred to me that some people do not like it…..or have never tried it! It does have a unique flavor that may not suit everyone’s tastes. Either way, this is what your dinner will look like…..
I served the lamb wrapped in heated pita bread, with Tzatziki and Tomato Pilaf on the side…Delicious!!
How to make Greek Lamb and Vegetable Kabobs:
In a large container, whisk together the lemon juice, oil, garlic, oregano or mint, salt, and pepper.
Trim the lamb (or beef) and cut into 1 1/2″ cubes. Add to the marinade. Cover and refrigerate for 8 hours or overnight. Stir occasionally to coat the lamb (or beef).
Core, seed, and cut the green peppers into 1 1/4″ cubes.
Cut the zucchini into 1″ pieces.
Thread the lamb (or beef), bell peppers, zucchini, onions, and bay leaves onto 8 metal skewers. Alternate the ingredients as evenly as possible.
Place on a heated grill and cook for 25 – 30 minutes, turning every 5 minutes for even cooking.
Serve hot, garnished with lemon wedges, with a bowl of Tzatziki.
Alternate Grilling Method:
Place skewered kabobs on a greased broiler pan. Place under broiler, and cook for 10 – 15 minutes, turning frequently until cooked.
This is not the marinade that I grew up with. This recipe came straight out of a Greek Cookbook, and does not contain wine or rosemary. I think at some point in the future, I will add the other recipe to the collection. Don’t get me wrong, this lamb was delicious…but it was a very subtle marinade.
We have all heard about the Mediterranean Diet being heart healthy. Well, this meal is no exception. Zucchini, tomatoes, and peppers are all good for us. Even the lamb is low in fat! Since I was not actually preparing this meal for a Leo, I did not worry about serving a deep, rich Cabernet wine. I went with my favorite Pinot Noir! It’s still red, so that works…right?
I will be back to add the Tzatziki recipe…as well as the recipes for the Tomato Pilaf, Honey and Lemon Tarts, and Papaya Parfaits later in the week.
Enjoy!!
Lamb and Vegetable Kabobs
Ingredients
Marinade
- 2 large lemons - the juice of
- 1/3 cup olive oil
- 1 large clove fresh garlic crushed
- 1 Tablespoon fresh oregano chopped
- sea salt & fresh ground pepper
Kabobs
- 1 1/2 Pounds fillet of lamb or beef/chicken/pork
- 2 green bell peppers
- 2 zucchini
- 12 pearl onions
- 8 large bay leaves
- lemon wedges for garnish
- Tzatziki to serve
Instructions
- In a large container, whisk together the lemon juice, oil, garlic, oregano or mint, salt, and pepper.
- Trim the lamb (or beef) and cut into 1 1/2″ cubes. Add to the marinade. Cover and refrigerate for 8 hours or overnight. Stir occasionally to coat the lamb (or beef).
- Core, seed, and cut the green peppers into 1 1/4″ cubes.
- Cut the zucchini into 1″ pieces.
- Thread the lamb (or beef), bell peppers, zucchini, onions, and bay leaves onto 8 metal skewers. Alternate the ingredients as evenly as possible.
- Place on a heated grill and cook for 25 – 30 minutes, turning every 5 minutes for even cooking.
- Serve hot, garnished with lemon wedges, with a bowl of Tzatziki.
- Alternate Grilling Method:
- Place skewered kabobs on a greased broiler pan. Place under broiler, and cook for 10 – 15 minutes, turning frequently until cooked.
Nutrition
tanya says
July 12, 2013 at 6:19 amMy kind of meal Lisa! I really cannot resist lamb in any form! These kabobs are spot on! And that pilaf?? The perfect side dish!
Paula @ Vintage Kitchen Notes says
July 12, 2013 at 1:28 pmLamb is one of my favorite meats. This is a wonderful summer meal Lisa, and I´ll be waiting for the other recipes, especially the tzatziki!
marcie@flavorthemoments says
July 12, 2013 at 10:23 pmI love lamb, and kebabs! Being part Greek, that may be why? Sounds delicious!
Susan D says
July 15, 2013 at 1:18 pmthese look delicious!!
*Susan @ Adventures in my Kitchen
Kirsten@FarmFreshFeasts says
July 16, 2013 at 11:38 amLisa,
Your photos are wonderful–I really like the “welcome, come on in and have a seat, I poured you a glass of wine” feel of the big one!
This recipe looks yummy, and I’m delighted to follow you on Tasty Tuesdays!
Our Family World says
July 17, 2013 at 8:01 pmOh, these look so good! Perfect for a summer cook-out!
Krista @ joyfulhealthyeats says
July 18, 2013 at 9:26 pmOhh! I love lamb, this sounds delicious! Definitely pinning and going to try this and add the rosemary you suggested. YUM!
Adelina Priddis says
July 19, 2013 at 11:47 pmI am one of those that have never had lamb before. I actually wanted to cook some up for Easter, but our local grocery store said they usually only have it in the fall when the local farmers are slaughtering. And wow that comment makes me sound insensitive to the poor lambs :(. I still want to try it though. The kabobs look wonderful
Nancy says
July 21, 2013 at 12:37 amGreat recipe! I came across this at Six Sisters, and I’d love to include this recipe in a roundup I am working on. All I would use is one of your pictures and give you a link-back. If you’d prefer I didn’t include you, just shoot me an email: nancy(dot)very(at)gmail(dot)com.
Thanks!
Mrs. Sarah Coller says
July 21, 2013 at 9:29 pmYour photos look gorgeous!
Jamie @ Love Bakes Good Cakes says
July 23, 2013 at 12:44 amI would probably try this with chicken – we eat a lot of chicken at our house!! Food on a stick is a win for my kids 🙂 Thanks for linking up to All My Bloggy Friends – I can’t wait to see what you share this week!