So, are you all ready for Easter?
It’s coming up quickly and it looks like the weather Gods are going to shine on us (but then again, Easter is so late this year…and we were shoveling out of our driveways just last week!!).
I was thinking…if it’s lovely outside, why not celebrate the long weekend with a Greek inspired Easter that you can use your outdoor grill for (oh, and don’t worry, you can also cook these in your oven!!)?
Serve up some lamb kebabs so your guests don’t have to struggle with slicing up a huge hunk of meat!
Grab yourself a boneless leg of lamb (and if you really are short on time, you can even grab a boneless leg of lamb from New Zealand in the freezer section of your local grocer that is already marinated!!)
Slice it up into cubes and thread it onto soaked wooden skewers.
Cut red onions into chunk and thread wedges alternatively with the meat (I like this because I think it not only flavours the meat but helps keep it from drying out!!)
When you are picking up your rosemary from the store, try and get some with long, woody stalks so you can try to thread the lamb directly onto the stalk itself (if not, snip off the top of the rosemary and tuck it into the top of each skewer after it is cooked)
If you are looking to pretty up your table with these, then lay some chives on a platter (it looks like spring grass to me!!) and top with the cooked lamb skewers.
Serve immediately…and just sit back and wait for the compliments!!
- 1 1/2 lbs (or about 1 kg) lamb (I used a boneless leg of lamb) cut into 1 inch pieces
- wooden skewers
- 2-3 red onions, cut into chunks
- 1/4 c chopped fresh rosemary (plus extra for garnish/threading – see instruction)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 teaspoon salt and pepper (and more for after cooking)
- A large bunch of chives (2 packages), optional
- In a large Ziploc bag (or a non-reactive storage dish), combine the ingredients (except for the rosemary you are using for garnish) for the lamb and toss to combine.
- Seal; refrigerate for at least 1 hour or up to 12 hours.
- When you are ready to cook, preheat an indoor grill (or the oven to 425 F); alternatively, you can barbecue these outside on a grill.
- Thread lamb pieces, alternatively with onion, onto skewers (if you find rosemary that has long enough stalk, you can skewer them directly onto the rosemary stalk!!); discard marinade.
- Grill lamb until lightly charred and cooked to your liking, turning skewers occasionally throughout cooking, about 8 to 10 minutes total (cooking time will vary depending on the thickness of your lamb and your desired doneness)
- Transfer skewers to plate.
- If you are using wooden skewers, tuck in a sprig of rosemary in the top of each skewer to mimic the look that the meat is skewered directly on the rosemary stalk
Inspired by Half Baked Harvest