Try this delicious lamb kabobs recipe on your next tailgating. Tailgating recipes don’t just mean hotdogs or hamburgers. Don’t get me wrong as I do enjoy both very much.
Length of time from start to finish: 3:25 min
- 2lbs boneless leg of lamb
- 6 garlic cloves
- 1/4 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp chili flakes
- Juice of 1/2 lemon
- 1/4 cup olive oil
- 1 tbsp chipotle sauce
- 4 Roma tomatoes
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 large sweet onion
- 2 tsp salt
Start off by making that delicious marinade. In a blender, combine, garlic, chili flakes, thyme, oregano, lemon juice, chipotle sauce, olive oil, black pepper, salt, blend until smooth.
-Set aside, take 1/4 cup out of that marinade and set aside, this will be used for basting during the cook. Now let’s cube up the leg of lamb. You want to remove any silver skin as best as you can. Silverskin is a very thin membrane that when cooked becomes really chewy. After cubing the lamb into 1-inch cubes as best as you can, add to a bowl and top with the marinade.
-Marinate for 2 hours or preferably overnight, place the lamb in the refrigerator. While the lamb is in the marinade, cut the onions, bell peppers and tomatoes, cut the tomatoes into 4 equal pieces and the onions as well, the onions you will take apart into 2 layers when assembling the skewers.
-Remove the seeds and middle from the bell peppers and cut up into 1-inch squares. After 2 hours have passed it’s time to assemble the skewers. Place a layer of tomatoes, 2 pieces of lamb, onions, lamb, bell peppers and then more lamb.
-Preheat your grill to 350 degrees, cook the lamb turning every min until it reaches an internal temperature of 135 degrees. Before removing the lamb and when it hits 135 degrees, baste it with that reserved marinade. Leave on the grill for one more min, remove the skewers and let it rest for 3 min before serving.
USDA recommends a minimum internal temp of 145 degrees with a 3-minute rest. Serve along with rice.