Grilled Lamb Kebabs - Robert Sinskey Vineyards & Wilding Farm
Delicious Grilled Lamb Kebabs marinated in olive oil, herbs, and spices, served with potatoes, mushrooms, onions, and tomatoes. Perfect for summer BBQs!
Ingredients
- 2 to 3 pounds boneless lamb leg, trimmed of sinew and cut into 2-inch cubes
- ¼ cup extra virgin olive oil
- 4 thyme sprigs
- 4 rosemary sprigs
- 6 garlic cloves, unpeeled and smashed
- 12 small creamer size Yukon gold potatoes
- 12 large crimini mushrooms
- 12 small cippoline or pearl onions, peeled
- 12 red or gold cherry tomatoes
- Salt
- Freshly ground black pepper
- Tapenade, recipe follows
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