⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 500g Lamb leg or shoulder, cubed
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 2 cloves Minced garlic
• 1 tsp Dried oregano
• 1/2 tsp Ground cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 medium Onion, chopped
• 1/2 medium Bell pepper (any color), chopped
• 2 tbsp Pine nuts

📖 Instructions

1. First thing's first: Prepare the marinade. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Make sure it's all nicely combined. Don't be shy with the oregano – it's going to add some serious flavor!
2. Next up: Get those lamb cubes ready! Add them to the marinade, ensuring each piece is nicely coated. It's important to use good quality lamb, as the flavor really shines through in this recipe. I got mine from Farmer McGregor's – the best in town!
3. Now, for the fun part: Cover the bowl and pop it into the refrigerator. Let the lamb marinate for at least 2-3 hours. However, trust me, the longer it marinates, the tastier it will be. My friend, Mark, once left his for a whole day and said they were the best kebabs he’d ever had. A bit risky, but hey, what a flavor payoff!
4. While the lamb is doing its thing in the fridge, prepare the vegetables. Chop the onions and bell peppers into roughly 1-inch cubes. It's important to cut the vegetables to a similar size so they cook evenly.
5. Time to assemble the kebabs: Now, thread the lamb and vegetables onto the skewers. Try to alternate the lamb and veggies for a visually appealing and evenly cooked kebab. My grandma always taught me presentation is everything...and she was right!
6. Preheat that grill: Get your grill or grill pan nice and hot. You want it to be hot enough to sear the lamb beautifully. Aim for medium-high heat.
7. Get grilling! Carefully place the kebabs on the preheated grill. Cook for about 5-7 minutes per side, turning frequently, until the lamb is cooked through and reaches an internal temperature of 145°F (63°C) – use that meat thermometer, don't want anyone getting food poisoning. Don't forget to toast the pine nuts. You can toast them separately in a small, dry skillet over medium heat for a few minutes, or just throw them on the grill for the last couple of minutes of cooking. Keep an eye on them because they can burn quickly!
8. Almost there! Once the kebabs are cooked, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, resulting in more tender and flavorful kebabs. Oh my, this is my favorite part – watching those juices.
9. Finally! Garnish with fresh parsley and serve immediately. The toasted pine nuts add a fantastic crunchy texture and nutty flavor that complements the lamb perfectly. Serve with some rice or couscous and a fresh salad for a truly delicious meal. And there you have it! Your very own Lamb Kebabs with Toasted Pine Nuts. Hope you enjoyed the process! Let me know how yours turn out. Happy grilling!

📝 Notes

• For extra flavor, add a pinch of red pepper flakes to the marinade.
• Make sure to soak wooden skewers in water for at least 30 minutes before using.
• Adjust cooking time depending on the size of your lamb cubes and your grill’s heat.
• Leftovers can be stored in the fridge for up to 3 days and are delicious cold in salads or wraps!