Lemony Grilled Lamb Kebabs and Vegetables |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
3 1/2 pound(s) lamb top round or boneless leg, cut into 1 1/2-inch pieces |
3 tablespoon(s) olive oil |
1 teaspoon(s) dried oregano |
kosher salt and black pepper |
4 bell peppers, seeded and cut into 2-inch-wide strips |
2 medium red onions, each cut into 6 wedges (root ends left intact) |
1/3 cup(s) fresh lemon juice, plus lemon wedges for serving |
Directions:
1. Soak 16 wooden skewers in water. Heat grill to medium-high.
2. Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. In a large bowl, toss the bell peppers and onions with the remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Grill the lamb and vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes.
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