Celiac.com 07/23/2013 - Lamb is a delicious, but often overlooked addition to outdoor summer cooking.
These lamb kebabs come together easily, with minimal prep and cleanup. They grill up quickly, and offer a delicious alternative to more common beef or chicken kebabs.
1-2 pounds of lamb leg meat, cubed (⅓ to ½ pound per person)
1 onion, grated
1 onion, cut into wedges
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
½ cup olive oil
salt and pepper
Toss cubed lamb meat with 1 grated onion, ½ cup olive oil, and salt and pepper. Allow to rest and marinate for up to 8 hours before cooking.
Skewer with lemon slices, onion and different colors of bell pepper.
Grill over medium-high heat, being careful not to overcook. Lamb should be served rare to medium-rare inside.