Lamb Shish Kabobs

• 1-2 lbs Lamb Stew Meat (or cut up your own from a roast or leg)

• Salt and Pepper

• Bamboo Skewers

For the Marinade:

• 1 medium yellow onion

• 5 garlic cloves

• 2 tsp spices (see bottom of recipe for suggestions)

• 1⁄3 cup olive oil

• Juice and zest of 1 lemon

• Season lamb with salt and pepper. In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, olive oil, and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).

• Pour the onion marinade over the lamb and mix well to make sure all the lamb is well-coated with the marinade. Cover and refrigerate for at least 2 hours. Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I use bamboo skewers that have been soaked in water). Arrange the lamb kabobs in one single layer over your preheated grill. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked.

We like it medium-rare, so we cook our skewers for about 2 minutes per side. When you are happy, take it off the grill and try a bite! Make sure it is the way you like it. Place it on a platter and serve with a side of warm pita bread (if you can’t find it, ask in the deli section of your grocery store...ours keeps packages in the freezer), some hummus, and a yummy Greek Salad. Super easy and sure to impress lamb naysayers.

Options for spices: McCormick’s Mediterranean Herb and Salt Blend (our favorite lamb seasoning), Italian seasoning, rosemary, a mixture of basil and oregano, or for a bit of a Turkish flare, use allspice, cardamom, parsley, and nutmeg.