The Culinary Professional 2023

Lamb Kabobs

Category:
Meat and Poultry, Dry-Heat Methods, grilling

Equipment:
Knife, skewers, bowl, spoon

No. Servings:
10

Serving Size:
6 oz. (170 g)

Scale portions to

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Yield:
3.75 lb. (1.7 kg)

Ingredients

3 3/4 lb.

boneless leg of lamb

8 fl. oz.

olive oil

3 Tbsp.

garlic, minced

1 Tbsp.

thyme leaves

1 Tbsp.

rosemary

1 tsp.

black pepper

2 tsp.

salt

Method

Cut the lamb into 1 in. (2.5 cm) cubes. Thread about 6 oz. (170 g) of meat onto each bamboo or metal skewer.

Mix the remaining ingredients together and pour over the lamb skewers. Marinate for two hours or longer.

Remove the skewers from the marinade and allow the excess marinade to drain away.

**Grill over moderate heat turning after each side is browned. Cook to 145°F (63°C).

Nutrition Information

Calories

364

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

100

Sodium (mg)

541

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

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Lamb Kabobs

Ingredients

Method