|2 lbs.||Lamb Shoulder||2552||Buy Fresh!|
|1/8 tsp.||Kosher Salt||0|
|1/8 tsp.||Black Pepper||1|
|1 cup||Red Onion||64||Buy Fresh!|
|1/8 tsp.||Garlic Powder||1|
|1 tbsp.||Olive Oil||120|
|1 sprig||Rosemary||8||Buy Fresh!|
Grilled lamb kabobs make for a perfect summertime BBQ. Find a nice chunk of lamb shoulder, ours weighed about 2 pounds. Carve the lamb shoulder into roughly 1.5 inch cubes.
Slice a red onion into quarters and break the segments up into a bowl. Toss in the lamb shoulder cubes and season generously with kosher salt, freshly ground black pepper, garlic powder (or fresh), olive oil, and rosemary.
Skewer the lamb shoulder and red onion alternating between the two for a nice presentation. On a hot charcoal grill, cook each side until a nice char develops. When all 4 sides are completed, close the charcoal grill lid and cook until the lamb reaches your desired temperature.
When done remove from heat and allow to rest for 5 minutes. When ready to serve pair with your favorite sides.
The perfect parings for lamb kabobs include a Merlot or Pinot Noir.
A 9 oz. serving of lamb roughly nets about 210 calories.
Recommended Serving Size: 9 oz. (Approximately 210 cal.)
Total Servings: Approximately 4
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.