2 1/2 pounds spring lamb loin or lamb tenderloin, cut into 1-inch cubes
12 bamboo skewers, soaked in water for 30 minutes
3/4 cup fresh chopped parsley
3 tablespoons fresh chopped chives
1/2 teaspoon fresh chopped thyme
1/2 teaspoon chopped fresh oregano
3 tablespoons chopped capers
1 shallot, minced
1 teaspoon lemon zest
1 clove garlic, minced
3 tablespoons lemon juice
1/3 cup extra virgin olive oil
lemon wedges to garnish
Thread the lamb onto the skewers, distributing evenly. Brush with olive oil. Set aside.
To make the salsa verde, mix together the parsley, chives, thyme, oregano, capers, shallot, lemon zest, garlic, lemon juice, and extra virgin olive oil. Season with salt and pepper. Use within one hour.
Preheat outdoor grill. Grill the lamb skewers until golden on one side, 3-4 minutes. Turn the lamb skewers and continue to cook until medium rare, 3-4 additional minutes.
To serve, place the skewers on a platter and drizzle with salsa verde. Garnish with lemon wedges. Serves 6AMB KABOBS WITH SALSA VERDE
2 1/2 pounds spring lamb loin or lamb tenderloin, cut into 1-inch cubes
12 bamboo skewers, soaked in water for 30 minutes
3/4 cup fresh chopped parsley
3 tablespoons fresh chopped chives
1/2 teaspoon fresh chopped thyme
1/2 teaspoon chopped fresh oregano
3 tablespoons chopped capers
1 shallot, minced
1 teaspoon lemon zest
1 clove garlic, minced
3 tablespoons lemon juice
1/3 cup extra virgin olive oil
lemon wedges to garnish
Thread the lamb onto the skewers, distributing evenly. Brush with olive oil. Set aside.
To make the salsa verde, mix together the parsley, chives, thyme, oregano, capers, shallot, lemon zest, garlic, lemon juice, and extra virgin olive oil. Season with salt and pepper. Use within one hour.
Preheat outdoor grill. Grill the lamb skewers until golden on one side, 3-4 minutes. Turn the lamb skewers and continue to cook until medium rare, 3-4 additional minutes.
To serve, place the skewers on a platter and drizzle with salsa verde. Garnish with lemon wedges. Serves 6
