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Wine And Rosemary Lamb Skewers

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  Dry red wine 1 Cup (16 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), slivered
  Chopped fresh thyme/1 teaspoon dried thyme leaves, crumbled 1 Tablespoon
  Chopped fresh rosemary/1 teaspoon dried rosemary leaves, crumbled 1 Tablespoon
  Boneless lamb 2 Pound, cut into 1 inch cubes
  Black pepper salt To Taste
  Grilled bread 1

Combine wine, oil, garlic, thyme and rosemary in a shallow glass dish or large heavy plastic bag.
Add lamb; cover dish or close bag.
Marinate lamb in the refrigerator up to 12 hours, turning several times.
Remove lamb from marinade; discard marinade.
Thread lamb onto 6 long metal skewers.
Season to taste with salt and pepper.
Oil hot grid to help prevent sticking.
Grill lamb, on a covered grill, over medium Kingsford briquets, 8 to 12 minutes, turning once or twice.
Remove grill cover and throw rosemary onto coals the last 4 to 5 minutes of cooking, if desired.
Move skewers to side of grid to keep warm while bread is toasting.
Garnish, if desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 3.9 (17 votes)
Wine And Rosemary Lamb Skewers Recipe