{the dish} lemon lamb kabobs

photo by amy twomey

There is something about lamb. i just love it. It feels like a better quality of meat to me. I try to cut off as much fat as I can while preparing kabobs because it tends to be a fattier meat, but it is simply divine and a treat as it tends to be on the pricey side of our food budget. The entire family loves these kabobs! We just made these last week and had a few left over so I cut up the lamb for the kids sandwiches the next day at school.

lemon lamb kabobs by amy twomey

ingredients

2 1/2 lbs cut ground lamb for kabobs

3 garlic cloves

1 medium yellow onion
1/2 lemon, rind only finely grated

1/2 lemon, squeeze juice

1 tsp. coriander

1 tsp. fresh thyme leaves

1 tsp ground cumin

2 1/2 T. red wine vinegar

1/2 c. olive oil

salt and pepper

Mix all of the above ingredients together, adding meat last. Coat meat well, and let marinate for a few hours if you can. Put meat on skewers and grill the lamb until browned and ready to eat.

I love eating this with white rice and a good side like my Indian butternut squash or sauteed almond mushrooms and for sure ann's spinach salad from over at dollop. This is a really easy meal because all of your prep work is done ahead and you just throw it on the grill.