BBQ Lamb Kebabs with Rosemary Recipe - Kosher Healing Food 

📌 Recipe Overview

• Servings: 4

• Yield: 8 skewers

• Prep Time: 25 minutes (plus 1–2 hours marinating)

• Cook Time: 12–15 minutes

• Difficulty: Moderate

• Cooking Vessel: Outdoor barbecue grill or stovetop grill pan

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🛒 Ingredients

For the Lamb:

• 2 lbs boneless lamb leg or shoulder, cut into 1 ½-inch cubes

• 3 tbsp olive oil

• 2 tbsp fresh rosemary, finely chopped

• 3 garlic cloves, minced

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp paprika

Optional Vegetables for Skewers:

• Red onions, cut into wedges

• Bell peppers, cut into chunks

• Zucchini slices

Other:

• 8 metal or soaked wooden skewers

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👩‍🍳 Instructions

1. Prepare the Marinade:

   • In a large bowl, whisk together olive oil, rosemary, garlic, lemon zest, lemon juice, salt, pepper, and paprika.

2. Marinate the Lamb:

   • Add lamb cubes to the marinade and toss until well coated.

   • Cover and refrigerate for at least 1 hour (up to overnight for deeper flavor).

3. Assemble the Kebabs:

   • Thread lamb cubes onto skewers, alternating with vegetables if desired. Leave slight space between pieces for even cooking.

4. Grill the Kebabs:

   • Preheat BBQ grill (or grill pan) to medium-high heat. Lightly oil grates.

   • Grill kebabs for 10–12 minutes, turning occasionally, until lamb is browned outside and cooked to desired doneness (medium: 145°F / 63°C).

5. Rest and Serve:

   • Remove skewers from grill, cover loosely with foil, and rest for 5 minutes before serving.

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📊 Nutritional Information (per serving, 2 skewers)

• Calories: ~390

• Protein: 33g

• Fat: 27g

• Carbohydrates: 6g

• Fiber: 1g

• Sugars: 2g
  (Approximate values, varies with cuts of lamb and vegetables.)

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🥗 Dietary Adaptations

• Gluten-Free: Naturally gluten-free; ensure spices and condiments are certified.

• Low-Sodium: Reduce added salt; add more fresh herbs for flavor.

• Low-Fat: Use leaner lamb cuts (leg over shoulder).

• Vegetarian Option: Substitute lamb with cubes of eggplant, mushrooms (if permitted), or seitan.

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💡 Tips & Troubleshooting

• Meat tough? Don’t overcook lamb — it dries out past medium doneness.

• Burning skewers? Always soak wooden skewers 30 minutes before grilling.

• Uneven cooking? Cut lamb into uniform pieces and keep vegetables similar in size.

• Want more smokiness? Add a few soaked rosemary sprigs directly onto the coals or grill for aromatic smoke.

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📝 Notes

• A festive dish for Sukkot gatherings or Shabbat dinners.

• Complements couscous, roasted potatoes, or a fresh Israeli salad.

• Leftovers make excellent pita wraps with tahini or hummus.

• Rosemary pairs beautifully with lamb; thyme or oregano can also be used.

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