Thursday, November 8, 2007

Greek Lamb Kabobs


I saw this marinade recipe in the May 2007 issue of Cooking Light. We thought it looked so good, but was a bit apprehensive because they served it on lamb. We've never had lamb before, other than in a gyro, so it was definitely an experiment.

I used lamb chops and cubed the meat, removing all fat and bone. Then I marinated the cubes in this recipe:

1/4 cup fresh oregano leaves
2 tablespoons chopped fresh rosemary
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
2 teaspoons grated lemon rind
4 garlic cloves, minced

I let the lamb sit in the marinade for at least an hour. Then skewer the meat and grill. This turned out so yummy and tender...it was almost like eating filet mignon!

2 comments:

cara said...

this is very similar to a recipe my family makes called Speedie's, it's from my mom's hometown of Endicott NY. it has the ingredients you listed but also has mint and a few other yummy spices added in. lamb was the orig. meat of choice but you can now find it on beef and chicken. it's traditionally served on a piece of crusty bread, we usually get a good loaf from Breadworks or in a pinch we use Mancinni's. you wrap one piece around the speedie (which btw are also grilled on small sticks) then pull the meat off while holding it in the bread.

another "trick" is to marinate but save some of the marinade for use while grilling, grill until almost done then brush on a bit more of the marinade before serving :) it's very very tasty!

you should do a google search for "speedie" and see some of the variations that you find that are similar to this recipe!

Jaime said...

Oh, how interesting! I need to try it with the mint!
:)