Live Fire BBQ and Beyond by Wendy O'Neal

Author:Wendy O'Neal
Language: eng
Format: epub, pdf
Publisher: Ulysses Press
Published: 2019-04-24T16:00:00+00:00

Greek Lamb Kabobs

Oregano and lemon are my favorite Greek flavors, and they are perfect with the earthy, sweet lamb in these easy kabobs. Serve over a green salad, rice, or my favorite—warm pita bread.

Prep time: 30 minutes, plus 4 to 6 hours to marinate | Cooking time: 12 to 15 minutes | Serves: 6 to 8 | Equipment: grill, kamado, or fire pit

1 (2-pound) boneless lamb leg or shoulder, cut into 1- to 2-inch chunks

5 to 6 tablespoons extra virgin olive oil

6 cloves garlic, crushed

juice of 1 large lemon

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon coarse Kosher salt

½ teaspoon ground black pepper

6 to 8 wooden skewers

Tzatziki Sauce (see below)

1. Combine lamb, olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper in a zip-top gallon bag. Seal, and squish to coat all the meat. Place in the refrigerator for 4 to 6 hours. Meanwhile soak wooden skewers in water for at least 1 hour.

2. Drain meat and thread lamb onto skewers.

3. Prepare and light a grill, kamado, or fire pit with a cooking grate for direct cooking over medium heat.

4. Grill on medium heat for 12 to 15 minutes or to the desired degree of doneness. Turn kabobs several times to cook evenly.

5. Serve with warm pita bread and Tzatziki Sauce.

Tzatziki Sauce

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