Skewers and kabobs are a great, easy way to entertain during the summer. The clean-up is virtually non-existent (no pots and pans to wash) and the built-in handle of the wooden sticks make this an ideal grab-and-go or cocktail party food. This lamb version is full of rich flavor and is a unique alternative to barbecue or teriyaki chicken. Just make sure to plan to make this a day ahead so that the marinade will get a chance to really flavor the meat. Once you’re ready for dinner, the lamb just needs a few minutes on a hot grill until it's ready to be enjoyed.
Grilled Lamb Skewers:
- Cut 1 lb. boneless leg of lamb into bite-size cubes and place in a plastic resealable bag.
- Add in 1/4 c. white wine, 1/4 c. olive oil, 4 cloves minced garlic, 2 tsp. salt, 2 tsp. sugar, 2 tsp. whole grain mustard, a handful of fresh thyme, and 1 tsp. crushed red chili flakes.
- Close up the bag and put in the fridge to marinate overnight, turning once or twice.
- Twenty minutes before cooking, pre-heat a grill to high and remove the meat from the fridge.
- Slide the lamb onto skewers* and place on the grill for 4-5 minutes per side.
- Remove and let rest for 5 minutes, then garnish with a sprinkle of fresh herbs and feta cheese.**
Serves two - four
*If using wooden skewers, soak in water for a few minutes to prevent burning.
**Optional, but highly recommended.