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Nutrition Facts
Serving Size 1 (299g) Recipe makes 6 servings
Calories 738
Calories from Fat 528		(71%)
Amount Per Serving		%DV
	Total Fat 58.7g	90%
	Saturated Fat 21.5g	107%
	Monounsaturated Fat 28.4g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 182mg		60%
Sodium 149mg		6%
Potassium 695mg		19%
Total Carbohydrate 2.6g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.7g
Protein 47.6g		95%
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Greek Lamb Brochettes

Recipe #170700 | 4½ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef Kate
May 30, 2006

Really easy and really delicious. Serve with tzatziki and a nice cabernet sauvignon.

SERVES 6 -8 (change servings and units)

Ingredients

3 1/2 lbs boneless leg of lamb, fat and sinew trimmed
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice, fresh
1/2 large onion, grated
2 large garlic cloves, minced
1 teaspoon greek dried oregano
1 teaspoon greek dried thyme

Directions

1
Cut trimmed lamb into 1 and 1/2 “ inch cubes.
2
Mix the lamb and the rest of the ingredients in a glass baking dish.
3
Cover and refrigerate for at least 4 and no more than 8 hours, turning the lamb occasionally.
4
Preheat broiler or prepare barbecue.
5
Divide lamb among six to eight skewers and arrange on grill or broiler pan.
6
Paint with marinade.
7
Broil to desired doneness, turning occasionally and painting with marinade, 9 minutes for medium rare, 12 minutes for medium to medium well.

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Featured Reviews for This Recipe

From: RonaNZ

On Jul 30, 2008

Easy and delicious. I came home from a busy day, made the marinade then had a nap. 3 hours later (I was very tired!) I grilled these kebabs in the oven, made some cous cous and a salad and we were eating dinner is less than 15 mins! I used herb de Provence. Does that make it "French Lamb Brochettes"? I will make these again when it's BBQ weather. I think they'll be even nicer with some crispy BBQed bits.

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From: AmandaInOz

On Jun 21, 2008

Nice simple way for marinating and cooking lamb. I served the lamb in pitas with garlic hummus, chili sauce, tabbouleh, lettuce, kalamata olives and tomato. The flavour of the lamb added a real depth to a standard kebab. Yummy! Thanks Chef Kate! Made for ZWT 4.

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From: KITTENCAL

On Jan 27, 2007

This is pretty much how I make my lamb, I did some amount adjustmeents and I threaded the lamb on skeweres with onions and broiled in the oven, thanks for sharing Kate!...Kitten

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From: Leggy Peggy

On Jun 16, 2008

Delicious kebabs that are quick and easy to prepare. Our dinner plans changed at the last minute, so these spent a night in the fridge. It certainly didn't do them any damage. Also added a sprinkling of rosemary to the marinade. Yummo!

1 person found this review helpful

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