Chef's note: Metal skewers can be reused and help to conduct heat inside the food. Bamboo skewers are disposable but should be soaked in water for 15 to 30 minutes before using so they are less flammable.
Tip: Kebobs can be assembled ahead of time so they can be thrown on the grill or broiler last minute.
food
Join the 20-Minute Supper Club»Grilled Lamb & Onion Kebabs
Try adding other vegetables to the skewers, too.
Ingredients (Serves 4)
| 3 cloves | minced garlic (about 1 tbsp) |
| 3 tbsp | fresh lemon juice |
| 2 tbsp | extra-virgin olive oil |
| 1 tbsp | rinsed, dried, and chopped fresh rosemary or oregano |
| 1/4 tsp | kosher salt |
| 1/4 tsp | freshly ground black pepper |
| 2 lb | boneless leg of lamb, cut into 1/2-inch cubes |
| 4 | small onions, quartered |
| 3/4 cup | low-fat mayonnaise |
| 1/4 cup | pitted, kalamata olives, finely chopped |
| 4 | skewers |
Instructions
- In a bowl, combine 2 tablespoons boiling water with 1 teaspoon garlic and set aside to cool slightly. In another bowl, whisk together 2 tablespoons lemon juice, oil, rosemary, remaining garlic, salt and pepper. Add lamb and onions and toss gently. Set aside for 10-15 minutes. If using wooden skewers, soak 4 in water.
- In a small bowl, combine mayonnaise, olives and remaining lemon juice. Season with salt and pepper and stir in reserved garlic mixture.
- Preheat grill or broiler. Alternating, thread meat and onions on skewers. Drizzle with leftover marinade. Grill or broil 4 inches from heat source, 6 to 8 minutes per side for medium-rare.
- Transfer meat and onions from skewers to plates and serve each portion topped with olive sauce.
Excerpted from Sara's Secrets for Weeknight Meals by Sara Moulton Copyright © 2005 by Sara Moulton. Excerpted by permission of Broadway. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Sara’s Secrets for Weeknight Meals
By Sara Moulton
Sara’s Secrets for Weeknight Meals includes recipes and hands-on cooking time and total cooking time as well as suggestions for side-dish pairings. Twenty-four beautiful color photos, warm and friendly headnotes, and lots of Sara's tips and shortcuts make this another cookbook for Sara’s fans to cherish.
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