These lamb kebabs are pretty amazing…
…Even though they have kind of a weird name. These lamb kebabs don’t really look red. However, there are three ingredients in our Red Sheep Seasoning that are red. Then we added another red ingredient with the red wine vinegar. We didn’t intend to make it red. In fact, we just realized in time to write the post and re-named the recipe. FYI, this recipe is dependent on that seasoning, but we didn’t want to keep them together since the seasoning can be used with other things.
It all starts with a good marinade.
Don’t forget to marinate these for a good long while. This one has everything it needs. It has a good blend of flavors and vinegar to tenderize. Lastly there’s oil to infuse even more flavor then protect the meat from drying out what heat is applied.
Great for a mezze dinner or outdoor barbeque party.
Kebabs are a traditional part of a mezze spread, which is a dinner that consists of a variety “small plate” foods. The flavor of these kebabs goes really well with things like hummus, tahini sauce, olives, tomatoes, and other glorious Middle Eastern delicacies.
This recipe calls for four pounds of meat, which you may think is a lot. Rest assured, if you aren’t having a dinner party, you can halve it. However, it really is an impressive dish to serve guests and it’s so easy to make you’ll want to serve it all summer.
Print
Tangy Red Lamb Kebabs
- Yield: 16 skewers, 8 servings 1x
- Category: meat
- Method: grill
- Cuisine: Middle Eastern
Description
These lamb kebabs aren’t really that red, but their marinade is. The marinade gives them a lovely tangy kick that really stands out.
Ingredients
1/2 cup canola oil
1/2 cup red wine vinegar
3 tablespoons Red Sheep Seasoning
10 cloves garlic, crushed
4 pounds leg of lamb, fat removed and cut into 1 1/2″ cubes
2 large white onions, cut into 1 1/2″ chunks
Instructions
- In a small mixing bowl, whisk together the oil, vinegar, kebab seasoning, and garlic.
- Pour over the lamb, mix well, and marinate in the refrigerator for at least 6 hours, preferably 8 hours or more.
- If using wooden skewers, soak them in hot water for an hour. If using metal skewers, no prep is needed.
- About 1/2 hour before cooking, remove the meat from the refrigerator and warm it to room temperature.
- Spear a cube of meat onto the skewer, then a section of onion, then repeat until there are six of each per skewer.
- For broiling, place on a roasting pan about 3-5″ from the flame. Broil on one side for 4-5 minutes, turn over, and broil 4-5 minutes more. If you like it rare, reduce cooking time on each side by 1-2 minutes.
- For grilling, preheat an outdoor grill to medium heat. Grill the skewers, rotating to char them on all sides, for 8-10 minutes.
Keywords: Midlde Eastern, meat, lamb, grill, broil, barbecue, skewer