Easy and delicious. I came home from a busy day, made the marinade then had a nap. 3 hours later (I was very tired!) I grilled these kebabs in the oven, made some cous cous and a salad and we were eating dinner is less than 15 mins! I used herb de Provence. Does that make it "French Lamb Brochettes"? ;) I will make these again when it's BBQ weather. I think they'll be even nicer with some crispy BBQed bits.
Nice simple way for marinating and cooking lamb. I served the lamb in pitas with garlic hummus, chili sauce, tabbouleh, lettuce, kalamata olives and tomato. The flavour of the lamb added a real depth to a standard kebab. Yummy! Thanks Chef Kate! Made for ZWT 4.
Delicious kebabs that are quick and easy to prepare. Our dinner plans changed at the last minute, so these spent a night in the fridge. It certainly didn't do them any damage. Also added a sprinkling of rosemary to the marinade. Yummo!
This is pretty much how I make my lamb, I did some amount adjustmeents and I threaded the lamb on skeweres with onions and broiled in the oven, thanks for sharing Kate!...Kitten:)
Oh my this was good. I am one of those people who likes lamb occasionally but would not consider it to be a favorite. With this marinade, I could become a convert. It was hard to find a window in my schedule that would allow for a 4-8 hour marinating time so I cut my cubes a bit smaller (1/2 inch or less) and let them go for 3 hours which seemed to do just the trick. The brochettes were appetizer sized but with enough, it was a sumptuous meal. Wouldn't change a thing here. (Served with TZATZIKI cucumber dipping sauce Tzatziki Cucumber Dipping Sauce which was a perfect contrast and condiment for the lamb.)