AARP Online Community: Cooking4two

Cooking4two

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my interests are cooking gourmet,writing cookbooks,collecting recipes and cookbooks, tennis, horseback riding, bowling and volunteering at the food bank.

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Greek Lamb Kabobs

When barbecuing calls for something on the elegant side, Greek lamb kabobs fit the occasion. The meat can be marinated to absorb the flavors of herb and spices, then grilled alongside colorful vegetables such as zucchini, tomatoes, and onions.
Serves 4
12 - 16	large shallots or 2 heads elephant garlic, separated into cloves, unpeeled
3	fresh lemon juice
1 tbsp	chopped fresh rosemary or 1 tsp dried rosemary, crushed
2 tbsp	olive oil
1 tsp	salt
1 tsp	coarsely ground black pepper
1 1/2 lb	lamb cubes (1 1/2 inches) for kabobs
2	small zucchini (6 oz each), cut into 1 inch thick slices
4	10 inch metal skewers
-	Rosemary sprigs for garnish

-	In 3 quart saucepan, heat shallots with water to cover to boiling over high heat
-	Reduce heat to low, cover and simmer 5 minutes (15 minutes if using elephant garlic)
-	Drain and peel

-	In medium bowl, mix lemon juice, rosemary, oil, salt, and pepper
-	Add lamb, zucchini, and shallots, toss to coat
-	Cover, refrigerate, tossing occasionally, 2 hours

-	Prepare grill

-	On skewers, thread lamb, zucchini, and shallots
-	Grill kabobs over medium heat, turning occasionally, 8 to 10 minutes for medium rare

-	Serve on large platter, arrange lamb kabobs
-	Garnish with rosemary sprigs