Grilled Lamb Kebabs


  • 2 tbs fresh rosemary
  • 4 large cloves garlic, crushed
  • 1 tbs Dijon mustard
  • kosher salt and black pepper to taste
  • 1 tbs Worcestershire sauce
  • 1/2 cup red wine vinegar
  • 1 cup olive oil
  • 2 lbs boned leg of lamb, cut into 2 inch cubes

  • Combine all ingredients except meat.
  • Cut lamb into 2 inch cubes and coat in the marinade.
  • Cover and refrigerate for at least 8 hours or overnight
  • Prepare a grill or preheat broiler.
  • Drain the meat and reserve the marinade.
  • Skewer meat leaving a small space between cubes to ensure even cooking.
  • Grill or broil for 10-15 minutes, turning and basting frequently with reserved marinade.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.