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A Southwest Summer: Southwest Grilled Lamb Kabobs

A Southwest Summer: Southwest Grilled Lamb Kabobs
A Southwest Summer: Southwest Grilled Lamb Kabobs
Chef Larry Edwards/Casa de Cuisine

Now that Summer 2014 has officially began, it is time to get out on your deck or patio and fire-up those grills. There is nothing more Summer-like than heading outside on a warm Summer evening and preparing dinner for your family/or friends over an open fire. Maybe this releases our inner caveman (or cavewoman, if the female does the cooking).

Though the most popular grilling items are hamburgers, steaks, ribs and certain seafood, you can always live it up a little by slapping some perfectly marinated kabobs on the grill. You can really use any type of meat for a kabob but if you want to be somewhat authentic you want to use lamb. What we do here at Casa de Cuisine is quite simple. We get a boneless leg of lamb and then cube it. In doing this, we get a perfect amount of fat marbled within the meat and our kabobs always come out perfectly moist and juicy. Remember, fat means taste!

If you have never used skewers before, here are a few helpful hints: There are two types of skewers, wooden, usually bamboo (cheap) and metal (a little expensive). If using the wooden skewers, you want to soak them in water for about an hour before using them. If you are using the metal variety, make sure you brush them with vegetable oil before skewering the meat. It also helps to use two skewers per kabob (see the picture) for ease of turning the kabobs.

Ingredients needed to make Southwest Grilled Lamb Kabobs (serve 4):

  • ½ cup olive oil
  • 2 Tbs. lemon juice
  • 2 red onions, grated
  • 2 bay leaves, crumbled
  • 2 tsp. minced rosemary
  • 2 tomatoes, pureed
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 pounds lamb meat, cubed and trimmed of fat
  • metal skewers


  1. In a large non-metallic bowl whisk together all the ingredients, except the lamb, until very well combined.
  2. Add the lamb and toss to coat. Cover the bowl and let chill at least 4 hours.
  3. Pre-heat the broiler or grill.
  4. Remove the lamb from the marinade and pat dry. Place the meat on the skewers, leaving a little room between pieces for even cooking. Place the skewered lamb on the grill (or boiling pan if not grilling).
  5. Grill to desired doneness.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals.

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