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Lamb and Mushroom Kabobs
  • Juice of 1 Lemon
  • 1/4 cup Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • 2 tablespoons Minced Fresh Oregano or 1 Tablespoon Dried
  • 1 Yellow Onion, chopped
  • 2 Cloves Garlic, minced
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Freshly Ground Pepper
  • 2 pounds Boneless Lamb from Leg or Shoulder, trimmed of fat and cut into 1 1/2-inch cubes
  • 32 Cremini or White Buttom Mushrooms, whole or cut into 1 1/2-inch pieces
  • 8-12 Wooden Skewers, soaked for 30 minutes, or metal skewers

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  1. To make the marinade, mix together the lemon juice, oil, vinegar, oregano, onion, garlic, salt, and pepper in a small bowl. Place the lamb in a bowl or zippered plastic bag and pour the marinade over. Cover or seal and let marinate, turning occasionally, for up to 2 hours at room temperature or overnight in the refrigerator. If refrigerated, remove from the refrigerator 30 minutes before you plan on grilling.
  2. Prepare a charcoal or gas grill for direct grilling over medium-high heat.
  3. Remove the lamb cubes from the marinade and pat dry, reserving the marinade. To make the kabobs, thread the pieces of lamb alternately with the mushrooms on the skewers. Brush with the reserved marinade.
  4. Grill the skewers directly over medium-high heat, turning often, until well browned, about 5-7 minutes total. (Move the skewers to a cooler part of the grill if flare-ups occur.) Check for doneness by cutting into a kabob or testing with an instant-read thermometer. The meat should still be pink to red at the center and should register 130-135°F. Continue to cook the skewers as needed. Transfer to a platter, cover loosely with aluminum foil, and let rest for 3-5 minutes before serving.
Servings: 4-6
Prep Time: 3 hours 0 minutes