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Honey Marinated Lamb Kabobs

Marinated in honey, lemon and spices, the lamb comes out tender and juicy and slightly sweet.  This is a wonderful alternative to traditional grilling fare.  The recipe is based on one from Wolfgang Puck, one my favorite chef's.  Makes 4-6 kabobs depending on size of skewers.

 

Marinade  
cup olive oil
cup fresh lemon juice
cup honey
4 cloves garlic, pressed
cup minced onion
cup chopped fresh parsley
2 teaspoons dried crushed rosemary
2 teaspoons dried oregano
Kabobs  
2 pounds lamb cut into approximately 1" pieces (see notes)
  cherry tomatoes
  button mushrooms
  chunks of red bell pepper and onion

Mix together the marinade ingredients.  Place the marinade and the lamb into a one gallon zip lock baggie.  Close the baggie while forcing out as much air as you can.  Marinate the lamb in the fridge for at least 4 hours (longer is better), and for up to a day.

When ready to assemble the kabobs drain the marinade and discard.  Alternate the lamb pieces with the chucks of veggies, tomatoes and mushrooms.  Season the kabobs with salt and pepper and grill over a medium-hot fire for 3-4 minutes, turn over and grill for an additional 3-4 minutes.  This should yield medium to medium-rare lamb.

Notes:

  1. Start with a 2 to 2 pound lamb leg or shoulder.  Trim and cut into pieces.
  2. If using wooden skewers make sure and soak them in water for at least 30 minutes before using.
 

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