Lamb Kabobs (Season 4) | Rob Rainford

Yield: 4-5 Skewers

Ingredients

• 3 pounds leg of lamb, cubed

Marinade

• 2 tablespoon Dijon (30ml)
• 1 tablespoon molasses (15ml)
• 1 tablespoon rosemary (15ml)
• 1 teaspoon dill (5ml)
• ¼ cup olive oil (50ml)
• 1 teaspoon pepper (5ml)
• 1 onion, chopped
• bamboo skewers soak in water for 1 hour

Directions

1. Place marinade ingredients into a medium sized bowl and mix together.
2. Place equal sized lamb cubes into the marinade. Cover and place the refrigerator to for 2-6 hours.
3. Remove lamb from marinade.  Skewer 4-5 lamb cubes per skewer.
4. Preheat barbeque to 375°F/190°C or medium-high heat
5. Oil grill and season lamb with salt and pepper.
6. Place lamb skewers on grill for 6 minutes per side.