Gazebo Room Lamb Kabobs
This is our favorite way to showcase the versatility of Gazebo Room as a marinade. From the savory lamb, to the tangy bell peppers, let your guests experience all of the ways that Gazebo Room brings out the best flavors in their food.
Total Time: 30 min
Makes: 6 servings
3 lbs. lamb loin (trimmed, 2 inch cubes)
3 lg. Portobello mushroom caps (cored, sliced in 2 inch squares)
2 yellow bell peppers (cored, sliced in 2 inch squares)
½ Vidalia onion (wedge, separate)
24 cherry tomatoes
Dressing: 6 oz. Gazebo Room Greek Salad Dressing and Marinade
Place lamb cubes, mushrooms, peppers, and onions in a resealable food storage bag. Pour in Greek Dressing, seal and refrigerate. Allow to marinate for a minimum of 4 hours. Overnight marination will provide best results. Remove bag from refrigerator and remove contents while saving marinade for basting. On 15 inch stainless steel skewers, thread lamb cubes and vegetables alternately, using 4 pieces of each. Preheat grill to high setting and place kabobs on grate. Turn heat down to medium setting to avoid excessive flaming. Turn periodically while basting with excess marinade. Kabobs should be medium-rare in 10-12 minutes. Serve over a bed of rice.
If 15 steel skewers are not available, presoak 10-12 inch bamboo skewers for a minimum of 30 minutes before assembling kabobs. When using shorter skewers, reduce portions to 3 pieces of lamb and vegetables per kabob. This will yield an additional 2 kabobs (8 servings).