Finishing touches: <\/b>Squeeze a bit of lemon juice\u2014just a little\u2014over the kabobs and add a sprinkling of course sea salt right before serving.<\/li>\n<\/ul>\nCan you freeze kabobs?<\/h2>\n
Nothing beats hot-off-the-grill kabobs, but you can store extras in the freezer. First, remove everything from the skewers. Once the lamb and vegetables are completely cool, separate the meat from the vegetables. Put the lamb in its own airtight container or freezer bag and the vegetables in a separate freezer container or bag. Gently squeeze as much air as possible out of the bags before freezing. The deconstructed kabobs keep well in the freezer for 3 months. Thaw them overnight in the refrigerator before reheating.<\/p>\n
Lamb Kabobs Tips<\/h2>\n
Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\nWhat\u2019s the best cut of lamb to use for kabobs?<\/b><\/h3>\n
Using boneless lamb shoulder or leg of lamb is a good choice when making kebobs. Lamb loin is also very tender. If you want to avoid the hassle of cutting meat, check your local butcher, meat counter, or market for lamb stew meat (often made from the shoulder). It is already cut into pieces for you.<\/p>\n
How can I tell when the lamb is done?<\/h3>\n
Lamb is best served medium-rare and we recommend using an instant-read thermometer to guide you. Meat can overcook quickly and become dry, so keep an eye on it.<\/p>\n
How do I make sure my veggies are cooked evenly?<\/h3>\n
Make sure your vegetables are cut into small pieces, especially the onion wedges. Larger veggie chunks will take longer to grill and might still be crisp when the lamb is finished. Keeping the vegetables cut to a uniform size helps them cook evenly.<\/p>\n","protected":false},"excerpt":{"rendered":"
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Kabobs","datePublished":"2018-01-01","dateModified":"2024-08-13","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_35539_JuliaHartbeck.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia.","recipeIngredient":["1 cup canola oil","1 medium onion, chopped","1\/2 cup lemon juice","1\/2 cup minced fresh parsley","3 to 4 garlic cloves, minced","2 teaspoons salt","2 teaspoons dried marjoram","2 teaspoons dried thyme","1\/2 teaspoon pepper","2 pounds boneless lamb, cut into 1-inch pieces","1 medium red onion, cut into wedges","1 large green pepper, cut into 1-inch pieces","1 large sweet red pepper, cut into 1-inch pieces"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the ingredients","text":"Chop the onion and mince the parsley and garlic. Cut the lamb into 1-inch cubes. Editor's Tip: To release even more flavor, smash the minced garlic with the flat side of the knife.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Lamb-Kabobs_TOHD24_35539_JuliaHartbeck_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Create the marinade","text":"In a small bowl, combine your oil, chopped onion, lemon juice, parsley, minced garlic, salt, marjoram, thyme and pepper. Whisk to combine. Pour 1 cup of the marinade into a shallow dish and add the lamb. Make sure the meat is fully coated. Cover the lamb and refrigerate it for six to eight hours. Cover and refrigerate the small bowl of remaining marinade, which will be used later to baste the kabobs.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Lamb-Kabobs_TOHD24_35539_JuliaHartbeck_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Skewer the kabobs","text":"Have eight metal or soaked wooden skewers ready. Drain and discard the marinade from the lamb. Then, alternate placing pieces of meat, peppers and onion on the skewer. Editor's Tip: Soak your wooden skewers in water for at least 30 minutes, preferably an hour or two, before using them on the grill. This hack keeps them from burning.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Lamb-Kabobs_TOHD24_35539_JuliaHartbeck_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Grill and baste","text":"Place the lamb skewers on a medium-hot grill. Grill and baste them frequently, 8 to 10 minutes, turning the kabobs occasionally, until the meat reaches the desired doneness. Editor's Tip: For medium-rare kabobs, your thermometer should read 135\u00b0F. For medium doneness, it should read 140\u00b0, and medium-well should read 145\u00b0.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Lamb-Kabobs_TOHD24_35539_JuliaHartbeck_5.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Jeanne Ambrose"}],"nutrition":{"@type":"NutritionInformation","calories":" 366 calories","fatContent":"28g fat (5g saturated fat)","cholesterolContent":"69mg cholesterol","sodiumContent":"591mg sodium","carbohydrateContent":"6g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"22g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.75,"reviewCount":4,"worstRating":1,"bestRating":5},"recipeCuisine":"Mediterranean","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jkroll"},"reviewBody":"I replaced the lamb with pork tenderloin, excellent recipe. I also broiled these for about ten minute per side, stayed tender and just the right amount of charing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"theheat01"},"reviewBody":"
I don't have a grill so I made this on a large indoor griddle. It still turned out amazing! I also used pork instead of lamb because of cost constraints, but I feel the marinade would have been good on anything! I will recommend this to anyone looking for a good marinade!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hilly11"},"reviewBody":"We raise lambs, and this has been a favorite recipe for years! Always come back to it every summer!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pagunning"},"reviewBody":"Would agree with the prev. reviewer...the marinade for this recipe was great! I did make it with lamb, but it was a bit pricey...next time I will try pork, but the marinade would be great on anything.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"35539","romance_copy_dek":"This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. 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