White Wine Marinated Lamb Kabobs

Ingredients

• 2-3 pounds boneless leg of lamb
• ¼ cup olive oil
• ¼ cup white wine
• 6 cloves garlic (grated)
• 2 Tablespoons fresh mint (chopped)
• 2 Tablespoons fresh rosemary (chopped)
• 2 Tablespoons fresh thyme (chopped)
• 1 Tablespoon Kosher salt
• 2 teaspoons black pepper
• 2 lemons (zest and juice)

Steps

1. 1

   Marinate the lamb. Cut the lamb into 1-inch cubes. Combine the olive oil and white wine in a large bowl, then add the chopped mint, rosemary, thyme, and grated garlic. Sprinkle in the salt and pepper, then zest 2 lemons and squeeze the juice from them. Add the lamb pieces, then toss to ensure everything is coated. Marinate for at least 1 hour or up to 4 hours in the refrigerator.

2. 2

   Prep the grill. Preheat your grill to medium-high heat (about 400-450 degrees F). Clean and oil the grates to prevent sticking. If using wooden skewers, soak them in water for at least 30 minutes before threading.

3. 3

   Thread the kabobs. Remove the lamb pieces from the marinade and thread onto skewers. If you’re adding any additional ingredients, alternate those with the lamb for variety and color.

4. 4

   Grill the kabobs. Place the kabobs directly on the grill grates and cook for 8-12 minutes total, turning every 2-3 minutes to ensure even cooking on all sides. Grill the lamb until it reaches your desired doneness (125 degrees F for medium-rare, 135 degrees F for medium).

5. 5

   Rest and serve. Transfer the kabobs from the grill to a serving platter, then let them rest for 3-5 minutes before serving hot.