Lamb and Pepper Kebabs Recipe

Name: Lamb and Pepper Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-pound) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes; 3/4 cup Herb-Garlic Marinade, plus 1/4 cup, plus 1/4 cup, recipe follows; 4 to 5 large red bell peppers, cut into 2 by 1 1/2-inch pieces; 8 (10-inch) rosemary-branch skewers; 6 large garlic cloves; 1/3 cup packed tender fresh thyme sprigs; 1/4 cup packed fresh rosemary leaves; 1 1/2 tablespoons coarse salt; 1 cup fresh lemon juice; 1 1/2 cups olive oil; Freshly ground black pepper

Servings: persons

1 (2-pound) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
3/4 cup Herb-Garlic Marinade, plus 1/4 cup, plus 1/4 cup, recipe follows
4 to 5 large red bell peppers, cut into 2 by 1 1/2-inch pieces
8 (10-inch) rosemary-branch skewers
6 large garlic cloves
1/3 cup packed tender fresh thyme sprigs
1/4 cup packed fresh rosemary leaves
1 1/2 tablespoons coarse salt
1 cup fresh lemon juice
1 1/2 cups olive oil
Freshly ground black pepper

1
In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air.
2
Marinate lamb, chilled, for at least 4 hours and up to 8.
3
Blanch the bell peppers in a large saucepan of boiling water 30 seconds.
4
Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade.
5
Marinate peppers, covered and chilled, for at least 4 hours and up to 8.
6
Prepare grill.
7
Soak skewers in warm water 30 minutes.
8
Drain lamb, discarding marinade.
9
In a sieve set over a bowl drain peppers and reserved bell pepper marinade for basting.
10
Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer.
11
Kebabs may be assembled 1 hour ahead and chilled, covered.
12
Cover ends of skewers with aluminum foil so they don't burn.
13
Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat.
14
(Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.)
15
Drizzle kebabs with remaining 1/4 cup marinade.
16
Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.
17
In a bowl whisk together garlic paste and remaining ingredients until emulsified.
18
Marinade may be made 1 day ahead and chilled, covered.

1510

kcal

Calories

106

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2-pound) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes, 3/4 cup Herb-Garlic Marinade, plus 1/4 cup, plus 1/4 cup, recipe follows, 4 to 5 large red bell peppers, cut into 2 by 1 1/2-inch pieces, 8 (10-inch) rosemary-branch skewers, and more.

Yes, Lamb and Pepper Kebabs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb and Pepper Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions