Recipe: Grilled Dijon-Lemon Lamb Kabobs
So, you and I both know kabobs are just bits of meat on sticks. But the end result is so much more romantic and impressive than that!
In this case, tender chunks of leg of lamb are marinated in a tangy mix of lemon, Dijon mustard, and fresh marjoram. The result is a flavorful, savory main dish that is altogether irresistible.
Remember, if you’re using bamboo skewers, soak them in water for 30 minutes before grilling so they don’t catch on fire. (Kabobs aren’t quite as tasty when they’re full of charred wood…)
Grilled Dijon-Lemon Lamb Kabobs joins Roasted Red Pepper Hummus; Smoky Baba Ganoush; and Chickpea Falafel Salad with Tahini Dressing in our Mediterranean Mezze menu.
Grilled Dijon-Lemon Lamb Kabobs
Beef, Pork & Lamb, Main
Healthy kabobs are the perfect way to mix things up during grilling season! These flavorful, lemony lamb skewers are elegant, easy to prep, and taste amazing.
- Prep: 4 hrs
- Cook: 10 mins
- Yields: 4 Servings
1 tbsp Dijon mustard
1 tbsp olive oil
2 tsp chopped fresh marjoram
2 cloves garlic, minced
1 1/2 tsp grated lemon zest
1/2 tsp freshly ground black pepper
1 1/2 lbs grass-fed lean boneless leg of lamb, trimmed, cut into 1-inch cubes
1/2 tsp sea salt
1Combine the mustard, oil, marjoram, garlic, lemon zest, and pepper in a large bowl; stir in the lamb and toss thoroughly. Refrigerate, covered, for a least 30 minutes or up to 4 hours.
2Prepare a grill for direct medium heat.
3Thread the lamb onto four 12-inch skewers and season with salt. Place the kabobs on the grill, directly over the heat, and cook, turning occasionally, until cooked through 7 to 8 minutes.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014