Wine And Rosemary Lamb Skewers Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Ingredients
| Dry red wine | 1 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 3 cloves garlic, cut into slivers | ||
| 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves, crumbled | ||
| Rosemary leaves | 1 Tablespoon, crumbled | |
| 2 pounds boneless lamb, cut into 1-inch cubes | ||
| Black pepper salt | 1 To taste | |
| Grilled Bread | ||
Directions
Combine wine, oil, garlic, thyme and rosemary in a shallow glass dish or large heavy plastic bag.
Add lamb; cover dish or close bag.
Marinate lamb in the refrigerator up to 12 hours, turning several times.
Remove lamb from marinade; discard marinade.
Thread lamb onto 6 long metal skewers.
Season to taste with salt and pepper.
Oil hot grid to help prevent sticking.
Grill lamb, on a covered grill, over medium Kingsford briquets, 8 to 12 minutes, turning once or twice.
Remove grill cover and throw rosemary onto coals the last 4 to 5 minutes of cooking, if desired.
Move skewers to side of grid to keep warm while bread is toasting.
Garnish, if desired.
Add lamb; cover dish or close bag.
Marinate lamb in the refrigerator up to 12 hours, turning several times.
Remove lamb from marinade; discard marinade.
Thread lamb onto 6 long metal skewers.
Season to taste with salt and pepper.
Oil hot grid to help prevent sticking.
Grill lamb, on a covered grill, over medium Kingsford briquets, 8 to 12 minutes, turning once or twice.
Remove grill cover and throw rosemary onto coals the last 4 to 5 minutes of cooking, if desired.
Move skewers to side of grid to keep warm while bread is toasting.
Garnish, if desired.
Chef
