Lamb Kabobs with Olive Tapenade


This is Peggy Smith’s recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.


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preparation

preparation Time
60 mins
cook Time
10 mins
servings
4
calories
1135 per serving

ingredients

  • 2 pounds boneless leg/shoulder of lamb, cut in 1in 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
  • 2 cup pitted kalamata olives
  • 3 tablespoons orange zest
  • 3 tablespoons fresh parsley leaves, rinsed and patted dry
  • 1 small Anaheim chile, membrane removed and minced
  • 3 tablespoons extra-virgin olive oil
  • 1 cup orange juice
  • kosher salt
  • pita bread
  • baby spinach

directions

Step 1 (Marinade)

In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt, and pepper with the olive oil.

Step 2

Place the lamb into a large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.

Step 3 (Tapenade)

In a blender, add and pulse kalamata olives, orange zest, parsley, Anaheim chile and salt. Drizzle in the olive oil and orange juice while continuing the pulse for 1 minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process.

Step 4

Season with salt and pepper.

Step 5 (Kabobs)

Preheat the grill to medium-high. Using tongs and an oil-blotted paper, wipe down the grill grates to create a non-stick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper.

Step 6

Place the lamb kabobs on wooden skewers that have been soaked in water for 1 hour.

Step 7

Grill for 5 minutes, then turn and grill 5-6 minutes more. The lamb should be 145 degrees for medium.

Step 8

Place kabobs on grilled pita bread topped with baby spinach. Then top with tapenade.

recipe by

Kenmore


mm
Kenmore

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