While it feels like summer is flying by, we are determined to make the most of these weeks that we have left! You will find us barbecuing in the backyard until the snow starts to fall (and maybe a little longer after that!). What’s on the barbecue, you ask? These show-stopping lamb kabobs, of course!
Grab the tongs, spark up the barbecue and bring these delicious lamb kabobs by Honest and Tasty to your dinner table this summer:
Photo by Bita of www.honestandtasty.com
Author: Bita of Honest and Tasty
Skill Level: Easy
Servings: 6 people
Prep Time: 5 minutes
Marinating Time: 1 day
Cook Time: 15 minutes
Total Time: 1 day, 20 minutes
Ingredients for the Lamb Kabobs
2 lbs of boneless lamb shoulder or boneless lamb leg
1 large onion
Salt (to taste)
Ingredients for the Wrap
6 flour tortillas (swap in corn tortillas to make this recipe gluten free)
1/4 cup of sliced onions
1/2 cup of sliced tomatoes
1 1/2 cups of chopped romaine lettuce
1 teaspoon of sumac (optional)
Ingredients for the Dressing
1 TBSP of mayo
1 TBSP of extra-virgin olive oil
2 TBSP of lemon juice
1 TSP of mustard
1/4 TSP of salt
1/8 TSP of black pepper
1/4 TSP sumac (optional)
Instructions for the Lamb Kabobs:
Slice the lamb into equal-sized chunks, and place it in a bowl.
Puree 1 large onion in a food processor and add to the bowl with the lamb. Mix in the bowl to thoroughly coat the meat, cover the bowl and let it marinate overnight (or up to 5 days).
When you are ready to cook the lamb, mix the meat and onion marinade a few hours before.
Skewer your chunks of lamb on metal or wooden skewers (be sure to soak the wooden skewers in water beforehand). Once skewered, tenderize the meat one last time.
Turn on your grill to high heat, and add generous amounts of salt to the lamb skewers and place them on the center of the grill. Cook for 7 minutes on each side to achieve medium doneness or an internal temperature of 145 degrees F.
Remove from the grill and start assembling your wraps.
Instructions for the Dressing:
Combine all of the dressing ingredients in a large bowl and whisk together.
Instructions for the Wrap:
Place your tortillas on the grill for about 20-30 seconds each side. Once they have started to bubble up, remove from the grill.
Remove your grilled lamb from the skewers and add to the grilled tortillas. Top with the sliced onions, tomatoes, lettuce, and more sumac to taste. (Feel free to mix and match the veggies with what’s fresh from the farmers’ market).
Drizzle the dressing on top, and serve to your happy family!
TIP: If lamb isn’t your style, or you have other proteins handy, feel free to switch them out in this recipe. Just beware that cooking times may change depending on the thickness and type of meat.
Come into our meat shop in Rosemary or Calgary, or stop by the Calgary Farmers’ Market to grab a package or two of our boneless lamb shoulder or boneless lamb leg and bring this recipe to the dinner table this weekend! We also have a variety of other proteins available for curb-side pick-up. Peruse our website and call us today.
SPRAGG’S MEAT SHOP CALGARY
9675 Macleod Trail SE
Calgary, AB, T2J 0P6
P: 403.255.1232
E: calgarystore@spraggsmeatshop.com
SPRAGG’S MEAT SHOP ROSEMARY
438 Centre St
Rosemary, AB, T0J 2W0
P: 403.378.3800
E: meatshop@spraggsmeatshop.com