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 Time60 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.