Grilled Shish Kebabs with Rosemary, Mint, Garlic, and Lemon

These grilled Shish Kebabs are marinated with Rosemary, Mint, Garlic, and Lemon and then finished with a garlic and Parmesan butter glaze.

I've always loved grilled lamb with garlic and rosemary. I've also always loved shish kebabs. To combine these favorites, I thought I'd try making skewered lamb and vegetables with the the flavors of garlic and rosemary, along with mint and lemon.

These shish kebabs are loaded with herby, garlicky, and buttery flavors.

One of the secret ingredients is a delicious Chef Shamy garlic Parmesan butter, which I melted and then brushed over the shish kebabs while they were grilling. (Disclosure: I received two tubs of Chef Shamy flavored butters as part of #CookoutWeek). This stuff is delicious. I also tried it spread on corn on the cob (OMG!), mixed into baked potatoes, and spread on bread for grilled cheese. If you'd like to try it, you can get 10 percent off by using the code 10BUTTER10 when ordering it from Amazon. The code is good until July 4, 2018.

Their site has a lot of delicious sounding recipes, but one of my favorite recipes I want to try from Cookout Week is Wendy's from A Day in the Life on the Farm. She actually wrapped a scoop of Chef Shamy French Onion Butter with ground beef, shaped it into a patty, and grilled it. How killer is that?

I'd also like to send an extra shout out to Chef Shamy for providing a KitchenAid Mixer for our Cookout Week Giveaway. Be sure to hurry up and enter by visiting my Welcome to Cookout Week post. Time is running out!

These grilled shish kebabs turned out juicy and delicious, and I pretty much wanted to keep them to myself.

Note: If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling.

After the recipe, be sure to check out the rest of the #CookoutWeek recipes.

kebabs, grilling, lamb, garlic

Grilling, meat

American

Yield: 6 servings

Grilled Shish Kebabs with Rosemary, Mint, Garlic, and Lemon

ingredients

Marinade

• 10 fresh mint leaves
• 1 1/2 teaspoons chopped fresh rosemary
• 2 tablespoons fresh lemon juice
• 4 large cloves garlic, peeled
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Shish Kebabs

• 2 1/4 pounds boneless leg of lamb, cut into 1 inch cubes
• 3 bell peppers (red, orange, and yellow) cut into 1 inch squares
• 1 large red onion cut into 1 inch squares
• 1/2 cup Chef Shamy garlic and Parmesan butter, melted

instructions

1. Add all of the marinade ingredients to the bowl of a food processor and process for about a minute. Add the lamb and the marinade ingredients to a gallon sized zip lock bag, press out as much air as possible, and seal. Refrigerate for 2 to 24 hours. 
2. Thread skewers with meat, peppers, and onions on skewers, alternating with meat and vegetables (see photo above). 
3. Prepare your grill for grilling over direct heat, and oil the grates. 
4. Grill the kebabs, basting with the melted garlic butter and turning every two minutes for a total of about 7 to 8 minutes. Finish with a final baste of the garlic butter. Serve immediately. 

https://www.karenskitchenstories.com/2018/06/grilled-shish-kebabs-with-rosemary-mint.html

Recipe adapted from Cook's Illustrated

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