Lamb Shish Kabobs

Prep Time: 10 min
Inactive Time: 3 hr 3 min
Cook Time: 12 min
Total Time: 3 hr 25 min
Servings: 4
  • 1 lb cubed lamb shoulder
  • 1 onion, quartered
  • 2 sweet green peppers, cut in 1-inch pieces
  • 2 tomatoes, quartered
  • 1/3 cup lemon juice
  • 1/4 cup Filippo Berio Robusto Extra Virgin Olive Oil
  • 1 tsp freshly ground pepper
  • 2 cloves garlic (or 1 shallot or 2 green onions), mashed
  • 1/2 tsp fresh thyme leaves
  • 1/2 tsp fresh oregano leaves
      • In glass bowl, combine lamb, onion, peppers and tomatoes. Whisk together lemon juice, olive oil, pepper, garlic, thyme and oregano; pour over lamb mixture. Refrigerate for 3 hours.
      • Preheat grill to medium heat; grease grate well. Thread lamb and vegetables alternately onto skewers, reserving marinade. Grill shish kabobs, with lid down, and turning and basting occasionally with remaining marinade, for 12 minutes or until cooked to desired doneness.


      Recipe provided by The Low Cholesterol Cookbook




    Ingredient: Lamb

    Cooking Method: Bake

    World Cuisine: Middle Eastern

    Product: Robusto

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