Description
Tender pieces of lamb, marinated in a Greek lemon vinaigrette, threaded on skewers and char-grilled to perfection. I like to serve these with rosemary garlic roasted potatoes, a Greek salad, and pita bread.
Ingredients
- ⅓ cup olive oil
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 ½ tablespoons red wine vinegar
- 1 ½ tablespoons chopped fresh oregano
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds boneless leg of lamb, trimmed of all fat and cut into 1-inch cubes
Instructions
- Whisk olive oil
- lemon juice
- red wine vinegar
- oregano
- garlic
- salt
- and pepper together in a medium bowl. Add cubed lamb and stir until lamb is coated with marinade. Cover and refrigerate 3 hours
- or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread marinated lamb onto skewers
- reserving any remaining marinade. Grill skewers until desired doneness
- 10 to 12 minutes
- basting with the reserved marinade and turning occasionally for even cooking.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 3 hrs 25 mins
Servings: 4