About the Recipe
Juicy, full of flavor, and grilled to perfection, these Grilled Lamb Shish Kebab will be a hit at your next cookout.
Ingredients
For the Onion Garnish:
- ⅓ medium yellow onion
- ¾ teaspoon Mignonette or Nona’s vinegar
- ¾ teaspoon dried parsley
For the Lamb Shish Kebab:
- 2.33 pounds boneless leg of lamb, cut into 1” chunks
- ⅔ medium yellow onion, thinly sliced
- 3 tablespoons Mignonette or Nona’s vinegar
- 1⅓ tablespoons avocado oil
- 1⅓ teaspoons dried oregano
- 1⅓ teaspoons dried fenugreek
- 1⅓ teaspoons dried marjoram
- 1⅓ teaspoons ground cumin
- 1⅓ teaspoons kosher salt
- ¾ teaspoon crushed red chili flakes
- 1⅓ bay leaves (fresh or dried)
- ⅓ teaspoon freshly cracked black pepper
Preparation
#### Instructions
For the Onion Garnish:
1. In a small bowl, combine the onion, vinegar, and parsley. Toss to coat and refrigerate up to 4 hours in advance.
For the Lamb Shish Kebab:
1. In a bowl, combine all the ingredients and toss to coat. Cover and refrigerate for 4 hours or overnight.
2. Preheat your grill to 475°F.
3. Skewer the lamb pieces, discarding the onions as they will burn on the grill.
4. Transfer the kebabs to the grill and cook until grill marks form, about 7 minutes. Flip and cook the other side until grill marks form and the thickest part of the meat reaches an internal temperature of 140°F for medium, about 4 more minutes. If using a gas or charcoal grill, cook the kebabs over direct, medium-high heat.
5. Transfer the kebabs to a serving platter and top with the onion garnish.
Enjoy your delicious Grilled Lamb Shish Kebab!