This is Peggy Smith’s recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.
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1135 per serving
- 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
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.
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.
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.
Place the lamb kabobs on wooden skewers that have been soaked in water for 1 hour.
Grill for 5 minutes, then turn and grill 5-6 minutes more. The lamb should be 145 degrees for medium.
Place kabobs on grilled pita bread topped with baby spinach. Then top with tapenade.