I started making lamb kabobs about 15 years ago, inspired by my local grocery store, The Ballard Market as they always sold marinated lamb skewers. I used these as a base and inspiration to also marinate my own lamb in olive oil, garlic, fresh herbs, and spices. I settled in on using red onion and orange peppers as I really liked the color combinations. I also always serve this with Sambal Olek as I like the flavor and heat of the Asian chili sauce.
Ingredients
Lamb – either pre-prepared or find a nice cut of lamb shoulder, lamb sirloin at your local butcher or meat counter.
Two red onions
Two orange peppers
Olive oil, rosemary, salt, pepper, garlic – for the marinade
Preparation
Cut the lamb into cube-shaped pieces – between 1 and 1.5 inches square or a similar shape for skewering. Mix the marinade mix into a gallon zip lock bag and marinate the meat for at least two hours.
Cut onion into wedges per images below
Cut peppers into slices about an inch in length
I prefer to skewer the kabobs with each ingredient on the same skewer – this factors for different cooking times of the different meats and vegetables and also ensures you can cook each type of skewer to your preferred doneness – I like to char my onions, but not burn the meat.
Coat the kabobs with olive oil and grill 3-5 mins per side – rotating the skewers every couple of minutes.
Remove the lamb, onion, and peppers from the kabobs and serve with your favorite sauce.
