A fantastic, new summer recipe, these Grilled Rosemary Lamb Kalamata Kebabs are absolutely bursting with flavor. They’re quick, easy and over-the-top delicious!I get all sorts of cooking requests from my boys. Sometimes it’s as boring (no offense!), as buttered toast or cheese and crackers — but, other times it’s quite interesting.
So last week my 12-year-old came home from school one day and announced he told his history group that his Chef mom would make a bunch of food to represent Ancient Greece . . . .
Um . . . . okay. 🙂
What are food of Ancient Greece, you ask?
So when I set out to create a dish that would go with the Ancient Greek them, to be honest, it was mostly about what I thought the kids would like, and what I knew to be Greek flavors. So yes, not very authentic.
- The food of Ancient Greece was actually characterized by their frugality, reflecting their agricultural hardship.
- The Ancient Greeks mostly consumed wheat, barley, olives, olive oil and a whole lot of wine.
This only touches on it, but obviously wine was out of the question for my son’s class, as was wheat and barley because he has Celiac Diseas, so no gluten. (Pretty sure this wasn’t an issue for the Ancient Greeks — at least that they knew.)
My son’s group came up with what I was to make and I happily agreed.
Apparently, these Grilled Rosemary Lamb Kalamata Kebabs were the biggest hit in class — and at home!
What to serve with Grilled Rosemary Lamb Kalamata Kebabs
- Colorful Citrus Carrot Salad
- Grapefruit Avocado Salad
- Roasted Garlic Basil Brown Rice
- Spicy Eggplant Cakes with Lemon Yogurt Sauce
With summer pretty much here, I’m so excited to have a new, super tasty recipe to hit the grill! Hope you are too.
These kebabs are absolutely bursting with flavor. They're quick, easy and over-the-top delicious!
- 8 (approximately 6-inch long) thick rosemary sprigs
- 1 tablespoon olive oil (plus a bit more for the grill if necessary)
- 1 pound boneless leg of lamb, cut into approximately 32 bite-sized pieces
- 1 tablespoon garlic, minced
- approximately 32 Kalamata olives, pitted
- sea salt and freshly ground black pepper
- 1 tablespoon Feta cheese, crumbled
Rinse and dry the rosemary. Then remove all but the top 1-inch or so of leaves from each sprig. Finely chop about half of the removed leaves -- you need 2 teaspoons of it. Set the 8 cleaned sprigs, and 2 teaspoons of finely chopped rosemary aside.
Add the olive oil, garlic and 2 teaspoons of finely chopped rosemary to a medium-sized mixing bowl. Add the pieces of lamb and mix to coat it well with everything.
Now begin adding the lamb and olives to the cleaned rosemary sprigs. Add 4 pieces of lamb, alternating with 4 olives on each one.
Preheat a stove-top or outdoor grill and season both sides of the kebabs with salt and pepper.
Once the grill is very hot, add the kebabs -- with a bit more olive oil if necessary. You should hear a sizzling sound when they hit the grill -- if you don't, it's not hot enough yet. Grill each side for about 3 minutes or so, just until the lamb is cooked through. (It's best with it's still a bit pink in the center.)
Arrange the kebabs on a platter, or individual serving plates, and sprinkle them with the Feta while they're still hot.
Serve and enjoy!