Prep Time: 30 Minutes
Yields: 6 Servings

For the best flavor, you should marinate the kebabs one day prior to grilling. You may 
 use beef or chicken in place of lamb for a different flavor.

Ingredients for Marinating:

  • 1 (3½-pound) boneless leg of lamb, trimmed
  • 1 cup orange juice
  • ½ cup olive oil
  • ¼ cup fresh lime juice
  • ¼ cup soy sauce
  • 1 tbsp chopped oregano
  • 1 tbsp chopped canned chipotle peppers
  • ¼ cup minced garlic
  • 2 tsp minced lime zest
  • 2 tsp minced orange zest
  • 2 tsp ground cumin
  • salt and cracked black pepper to taste

Cut lamb into cubes, approximately 1½-inches large. Place meat in a large plastic zipper bag. In a mixing bowl, whisk together all marinade ingredients. Pour mixture over lamb in plastic bag then seal. Refrigerate meat overnight, turning occasionally. When ready to use, drain lamb.

Ingredients for Grilling:

  • 1 red onion, cut into 1-inch pieces
  • 3 fresh poblano peppers, seeded and sliced
  • 6 (12-inch) metal skewers

Method for Grilling:
Heat grill according to manufacturer's directions or to medium-high heat. On each skewer, place 4 pieces of each lamb, onion and peppers, alternating each ingredient. Grill lamb, turning frequently, 9 minutes for medium-rare. You may grill longer if you prefer. Serve finished kebabs with rice pilaf.



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