| Level: | Easy |
| Total: | 8 hr 45 min |
| Prep: | 30 min |
| Inactive: | 8 hr |
| Cook: | 15 min |
| Yield: | 8 to 12 servings |
Ingredients
- 4 pounds top round lamb
- 2 tablespoons minced garlic (4 to 5 cloves)
- 2 tablespoons minced fresh rosemary leaves
- 4 teaspoons minced fresh thyme leaves
- 1/2 cup mild olive oil
- 1/2 cup dry red wine
- 4 tablespoons red wine vinegar
- Kosher salt
- 4 small red onions
- 4 pints cherry tomatoes
- Wooden skewers
- 1 cup good chicken stock
- 1/2 cup good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon minced fresh rosemary leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
- Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
- Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
- For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 630 |
| Total Fat | 48 g |
| Saturated Fat | 14 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 124 mg |
| Sodium | 972 mg |
Reviews
Out of this world! The top round cut of meat (I found at Whole Foods) is key, plus advance marinade. I added red onion and yellow/red/green peppers. I made with the Greek panzanella salad, tzatsiki sauce and Greek lemon potatoes. A Greek Easter feast, raved by all!
Definitely marinade for at least a day. This was nicely flavored, and the sauce really added, which surprised me: These skewers were served on a plate with several other things, and I worried that the sauce would go all over the plate. But it didn’t, and that fresh hit of rosemary made the dish all the brighter. One earlier rater said it tasted weird; what you may be tasting is the vinegar, which you may want to reduce the quantity of.
Another delicious and forgiving Ina recipe! I used a FoodSaver to marinate for 20 minutes and it was delicious.
Born in Casablanca, Morocco – we Europeans took away a lot of the countries ways when in cooking certain foods – being that lamb is their main source of protein, we ate and continue to do so lamb on a regular basis. In saying this its always best to have a small side dish of fresh Cumin. I side dish because I have noticed that not many Americans have yet become very accustom to the taste of this wonderful spice; when added to the foods prep can a lot of times turn people off. So I have always put it on the side, although some recipes ask for it, and that is a little different. So next time you grill, broil or pan fry lamb, try serving it wit a small side dish of Cumin and dip a little on your lamb pieces, I think you will be quite surprise in how well the flavors marry so well in complementation. Bon Appetite.
I am a huge Ina fan and own and cook from all of her cookbooks usually with great results. I followed this recipe exactly and hate to report that the flavor was odd and bland. I bought high quality lamb from Whole Foods and marinated it for 1.5 days and was so surprised that it was really bad. We threw half of it away. 🙁
I saw a Chinese Lamb Kabob Grill online the other day, got to try this
The lamb marinade was great! I can’t review the sauce because I didn’t make it, but honestly these didn’t need it. I didn’t marinade over night only for about 5-6 hrs, so I put more vinegar and less red wine to speed up the marinade time. The only other changes I made were dry tyme and rosemary because I didn’t have fresh and I added a little fresh mint. Lamb kabobs were a nice change for our house and I would definately use this recipe again.
Meh. Not one of Ina’s best. (No biggie with all the five star recipes she cranks out! Made it again leaving the rosemary, wine & vinegar out and adding a savory middle eastern spice I use (cumin will also work. Took it over the top! Hubbie scarfed it so fast thought I’d need the heimlich! Think I will add just a little red pepper flake next time though. Ina’s still the best! Love that Jeffrey too.
Very tasty. I forgot to salt and pepper the kabobs and there was still plenty of flavor – rave reviews from our dinner guests. I made up separate skewers for the lamb only in order to control the doneness of the meat without over cooking veggies. I used zucchini, cremini mushrooms and cherry medallion tomatoes (multi- color
I’ve never prepared lamb before. This recipe was easy and with pleasant taste. My husband congratulated me and thanked because his mother used to prepare lamb and she passed away.