← Back to Search Results
grilling
Grilled Lamb and Onion Kabobs with Olive Aioli

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Lemon, olive oil, rosemary, and garlic—this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs. They work well together because both the marinade and the lamb are products of the Mediterranean. The sauce, made of garlic and olive-flavored mayonnaise, is also Mediterranean—and a great shortcut, given that the mayo is premade. I love grilled onions with the lamb, but you can add other vegetables to the skewers. Serve with Mediterranean Orzo Pilaf.

Yield: 4 servings
Prep time: 10 Minutes

Ingredients

  • 3 garlic cloves, minced (about 1 tablespoon)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon rinsed, dried, and chopped fresh rosemary or oregano or 1 teaspoon dried
  • Kosher salt and freshly milled black pepper
  • 2 pounds boneless leg of lamb, cut into 1½-inch cubes
  • 4 small onions (about 2 inches across), quartered
  • ¾ cup low-fat mayonnaise
  • ¼ cup pitted, brine-cured olives such as kalamata, finely chopped

Directions

1. Combine 2 tablespoons boiling water with 1 teaspoon of the garlic and set aside to cool slightly. Whisk together 2 tablespoons of the lemon juice, the oil, rosemary, the remaining 2 teaspoons garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add the lamb and onions and set aside, tossing gently several times, for 15 minutes. If using wooden skewers, soak 4 in water.

2. Meanwhile, combine the mayonnaise, olives, remaining tablespoon of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Stir in the reserved garlic and water mixture.

3. Preheat the grill or the broiler. Thread the meat and onions on 4 skewers, alternating them. Drizzle with any marinade from the bowl. Grill or broil 4 inches from the heat source, 6 to 8 minutes a side for mediumrare.

4. Transfer the meat and onions from the skewers to plates and serve each portion topped with some of the olive sauce.

Notes

Total time: 35 minutesKabob cooking has a lot going for it. Kabobs can be assembled ahead so they are ready to throw on the grill or under the broiler at the last minute. They make it possible to cook small pieces of meat and vegetables on a grill. They are a colorful way to present foods, and are easy to serve. Here are a few suggestions that will make the job even easier.

Selecting skewers: Metal skewers can be reused and help to conduct the heat to the inside of the food. Bamboo skewers are disposable but should be soaked in water for fifteen to thirty minutes before use to make them less flammable. What to cook: It is important to group items on each skewer that will cook in the same amount of time. If you want to use vegetables that take a while to cook, either precook them before assembling the kabob or put them on separate skewers from the quickcooking items and start cooking them first. To keep skewered items from rolling around on the skewer when you try to move them, insert two parallel skewers through the foods.


© 2005 Sarah Moulton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

979kcal (49%)
57mg (6%)
11mg (19%)
36mcg RAE (1%)
770mg
55mg
41g
4g
2g
10g
165mg (55%)
823mg (34%)
28g (141%)
86g (133%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
spice Spice
by Ana Sortun
west-coast-cooking West Coast Cooking
by Greg Atkinson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
a-new-way-to-cook A New Way to Cook
by Sally Schneider
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?