The grilled lamb kebobs threaded with rosemary can be served along side grilled figs.
Don’t over cook them as they get tough and chewy.
Try it! you will get rave reviews!
Serves 20 people.
Inspired by Mark Bittman.
- 5 pounds boneless lamb shoulder, cut into chunks
- 12 fresh figs
- Rosemary branches
- 1/2 cup extra virgin olive oil, more or less
- Salt and freshly ground black pepper to taste
- One and 1/4 cup freshly squeezed lemon juice
- 6 cloves garlic, crushed
- 4 tablespoons minced fresh rosemary.
- Marinate lamb chunks with lemon juice, olive oil, salt and pepper,and chopped rosemary.
- Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.
- Thread lamb chunks with a wood skewer in order to make a hole for the rosemary to slide in easily.
- Make lamb rosemary skewers – using 3 chunks per rosemary skewer.
- Thread several rosemary skewers with 3 figs each, that have also beem marinated in lemon oil marinade. You will find that most of the men and kids will go for the lamb and not the figs- but the figs add an elegance to the dish.
- Grill, turning skewers as each side browns; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.
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