Wednesday, May 29, 2013

Lamb Artichoke Kabobs

With the days getting warmer and longer enjoy grilling outside.  This recipe from Star is easy and delicious.  Marinate overnight for extra flavor!

Lamb Artichoke Kabobs

1/2 cup Star® Extra Virgin Olive Oil
1/4 cup Star® Balsamic Vinegar
4 garlic cloves, crushed
Salt and freshly ground pepper, to taste
2 lbs. boneless leg of lamb, cut in 1 inch cubes
1 red onion, cut in chunks
2 14.75 oz. jars Cara Mia Artichoke Hearts in Water

Whisk olive oil and vinegar in bowl. Stir in garlic, salt and pepper to taste. Add lamb, onion and artichokes. Stir to coat, cover and marinate several hours or overnight in refrigerator, stirring occasionally.

Thread lamb and vegetables onto skewers. Grill over hot coals about 8 minutes, brushing with marinade and turning several times until fully cooked to a safe internal temperature of 160°F. Refrigerate any leftovers. Makes 6 servings.


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