Lamb Kebab On Rosemary Skewers
serves 2-4
Rosemary skewers are a perfect complement to lamb. An intense craving for Greek food could only be more satisfied with a visit ro the country itself.
This recipe was featured in Root Source: Rosemary. It comes from Madeline's Adaptations.
1 pound lamb shoulder, cut into 1-inch cubes
1/4 teaspoon garlic, finely grated
1/4 teaspoon lemon zest
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 tablespoon fresh rosemary, finely chopped
1 tablespoon olive oil
8 thick, large rosemary branches
prep: 20 minutes
total: 1 hour 10 minutes
large bowl
grill
1. Combine all of the ingredients except the rosemary skewers in a large bowl. Toss everything together so the lamb cubes are thoroughly coated. Cover and refrigerate the lamb for about 1 hour.
2. Meanwhile, remove all of the rosemary leaves from the stem, leaving about 1 inch of the leaves at the bottom of the stem. If the end of the stems aren't sharp enough to thread the lamb, use a pairing knife and peel away some of the stem into a point.
3. Prepare your grill. After the lamb has marinated, remove from fridge and gently thread the meat onto the skewers. Grill the skewers for 3 to 4 minutes on each side. Serve with warm pita bread and tzatziki.
