Grilled Lamb Kebabs
Copyright Christine Cooks 2005 - 2009.  All rights reserved.

Christine's Original Marinade Recipe
(Marinade - measurements approximate)
1/4 - 1/3 cup cup good olive oil
2 teaspoons balsamic vinegar
1 tablespoon Turkish oregano (mine is from Penzey's)
generous pinch of Kosher salt
generous grindings of good black peppercorns (I only use Tellicherry)
1/2 cup dry red wine
18 to 24 pieces lean lamb, from a boneless leg, cut into 1-inch x 2-inch rectangular chunks
1 large sweet onion cut into 10 or 12 wedges
1 large red bell pepper cut into 1-inch square pieces
2 portobello mushroom caps cut into 10 or 12 wedges
1 basket juicy red grape tomatoes or any tasty cherry tomatoes
olive oil
Mix all the marinade ingredients in a deep glass bowl. Taste and adjust seasonings to your liking.
Add the lamb chunks, cover and refrigerate for at least 2 hours or longer or even overnight if possible. Turn the lamb to make sure it gets fully coated with the marinade.
Prepare all the vegetables.
Have 6 skewers ready.
Remove the lamb from the marinade. Discard the marinade.
Beginning and ending with a piece of onion, thread the lamb and vegetables onto the skewers, making them fit snugly against eachother. I threaded the lamb through its 2-inch dimension and the tomatoes longwise, through the stem end.
Place the kebabs in a roasting pan and drizzle with a bit of olive oil. You can sprinkle them with kosher salt and black pepper if desired.
Grill the kebabs over medium-high heat until the lamb reaches an internal temperature of 140 degrees.
Remove the skewers from the heat and allow the kebabs to rest in a warm place for 5 to 10 minutes. The lamb will continue to cook and raise in temperature to at least 145 degrees which is medium-rare. Grill lamb longer if you prefer it to be more done.