My family loves lamb, but I’m not a big fan of it. I decided I had to come up with a way to cover the lamb with a taste that I would like. I love olive tapenade. I love it on almost everything, so I figured why not try it on the lamb. Once I tried it, I loved it. The taste was wonderful to everyone in the family. I like to serve the lamb kabobs with olive tapenade on grilled pita bread with spinach. It’s like having a salad you can pick up & eat. Everyone asks for this recipe when I make it. We never have a family gathering without this recipe. My two young grandsons will even eat it, & they are very picky eaters. Lamb kabobs with olive tapenade is a cherished recipe for my family that will be passed on for generations. If you taste it, I believe you too will enjoy it with your family.
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902 per serving
- 2 pounds boneless leg or shoulder of lamb, cut into 1 inch cubes
- 2 sprigs fresh mint, roughly chopped
- 2 sprigs fresh parsley, roughly chopped
- 2 sprigs fresh thyme, roughly chopped
- 2 sprigs fresh rosemary, roughly chopped
- 1 bay leaf
- 1 lemon, cut in half and squeezed
- 1/2 teaspoons kosher salt
- 1/2 teaspoons cracked black pepper
- 1/2 cup extra virgin olive oil, plus extra for grilling
- 2 cup pitted kalamata olives
- 3 tablespoons orange zest
- 3 tablespoons fresh parsley leaves, rinsed and patted dry
- 1 small anaheim chile, seeded, membrane removed and finely minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoons orange juice
- salt and pepper to season tapenade
- pita bread and baby spinach to serve
For the marinade:
1. In a medium mixing bowl, combine mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. 2. Place the lamb into a large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
For the tapenade:
1. In a food processor, pulse together the olives, orange zest, parsley, and chile until coarsely chopped. 2. Drizzle in the olive oil and orange juice while continuing to pulse for 1 minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. 3. Season with salt and pepper.
To make kabobs:
1. Preheat grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to create a nonstick surface. 2. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. 3. Place the lamb kabobs on wooden skewers that have been soaked in water for 1 hour. 4. Grill for 5 minutes, then turn and grill 5-6 minutes more. The lamb should be 145 degrees for medium. 5. Place kabobs on grilled pita bread topped with baby spinach. Then top with tapenade and enjoy!