Lamb Kabobs
Submitted by John Loveland
- About 1 ½ pounds of lamb
- Garlic marinade
This is such a quick and simple
dish. Take some nice, tender lamb and cut into 1 ½ - 2 inch
chunks taking care to remove as much fat and gristle as you can.
Put in a bowl and toss with marinade. Cover and refrigerate for
at least an hour. Overnight is better. Remove meat from
marinade and thread on skewers. Reserve marinade for
basting. Place on a hot grill and baste with the marinade.
Cook a few minutes per side. Be careful. Lamb is one meat
that should not be overcooked. The meat should be nice and pink
in the center, medium rare, about 130°F internal temp.
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