I was feeling a little Greek the other day. You know those days where you are just totally in the mood for a certain food? Well, that was me and I was craving Greek!
In my world, cravings often beget creativity, and this day was no different. It started with the lamb roast Scott had taken out of the freezer to defrost. At 30C with no air conditioner, there was no way I was turning on any heat-producing appliance in my house. As it was, I wasn’t going to get to sleep until the house had cooled down around 1:00 am…
While it wasn’t exactly a lamb on a spit in the front yard (My Big, Fat Greek Wedding anyone?), I decided to put the BBQ to good use!
What could be better (and more Greek) than lamb kebabs!
And so it began…
It turned out to be a fantastic (and surprisingly easy) weeknight dinner!
Greek Lamb Kebabs
- 1 lb lamb roast, cubed (boneless lamb stew meat would also work well)
- 1 tablespoon dried oregano
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- fine sea salt to taste
- avocado oil for basting
- Thread lamb meat onto metal or soaked bamboo skewers. Pre-heat BBQ to about 425F.
- Coat meat in seasonings in the order written. I found the best luck for them staying on the meat through cooking this way with the more coarse herbs first (oregano) and working my way to the most fine (salt).
- Place skewers on the BBQ and brush gently with avocado oil. Turn skewers and brush with oil periodically to get those nice grill marks until lamb is medium-well. How long this takes will depend on the size of your pieces of meat. Mine took 7-10 minutes on each side.
* If you plan this out the night before, an overnight marinade for the lamb of some crushed garlic cloves, oregano, coconut aminos, and avocado oil would probably be nice. I’m rarely that organized, so marinating doesn’t often happen!