Grilled Lamb and Vegetable Kebabs; Weekly Menu Planner

The Bat Babies were out flying in the garden last night…. They didn't seem to stray too far from home but they were so cute, diving and swooping and turning.

Apparently it takes them a bit to get their sonar working properly as one hit a wall.  Not to worry, he bounced off and was fine. (I assume it was a male – directional issues, and no asking for help..)

In the meantime, mon mari is firmly back in control of his grill:

Lamb and Vegetable Kebabs with Yogurt Dipping Sauce

lamb shoulder, 12 – 16 oz (400gr)  cut into 1 1/2" (3.75cm) pieces  Lamb and Vegetable Kebabs
1 red or green bell pepper
1 red onion
1 medium zucchini (courgette)
8 – 12 mushrooms
8 large cherry tomatoes
6 – 8 skewers if wood, soak in water while lamb marinates

Marinade
3 tbs olive oil
2 tbs red wine vinegar
1 tbs Worcestershire sauce
1 tbs sherry
1 1/2 tsp dried rosemary
1 1/2 tsp dried basil
1/2 tsp garlic powder

Soak wooden skewers.
In large, deep bowl whisk together all ingredients for marinade. Cut meat and add to the marinade; let marinate for 20 – 30 minutes or up to 4 hours.
Clean pepper and cut into 1 1/2 " (3.75cm) squares. Peel and cut onion into 8 wedges. Cut zucchini into thick slices, about an 3/4 inch (2cm). Clean mushrooms. Add all vegetables to bowl with meat/marinade and stir to coat.
Cooking: Thread meat, mushrooms and tomatoes on 2 – 3 skewers, alternating.
Thread peppers, onions and zucchini on 2 – 3 skewers, alternating.
Cook vegetable skewers on barbecue grill over direct heat for 10 – 15 minutes, turning once. When vegetables start to brown move to indirect heat and cook for another 5 – 10 minutes. When you move the vegetable skewers, start to cook meat skewers over direct heat. Cook until meat is done to your liking. We cooked ours for about 8 minutes, turning once
Remove and serve on a bed of Couscous.

Note:  I cook the vegetables separately because they take longer and I can't be bother with 'pre-cooking' – Besides, I like them grilled!

Yogurt Dipping Sauce Yogurt_sauce
Not the traditional Tzatziki sauce….  But I don't have a garden this year, so no cukes!

4oz (100gr) Greek yogurt
1 tbs olive oil
1 tsp lemon juice
2 tsp snipped fresh mint leaves
2 tsp fresh snipped chives
1 tsp fresh snipped tarragon

Combine all ingredients in a small bowl. Mix well and refrigerate until ready to use. Serve with kebabs.

In addition to the above, for the week of July 18, we have White Bean and Celery Salad, Grilled Tuna with Lemon and Herbs, Salad with Sausage, Potato and Goat Cheese, Chicken and Grilled Pepper Pasta Salad, and more…

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

14 thoughts on “Grilled Lamb and Vegetable Kebabs; Weekly Menu Planner”

  1. this looks great just like everything you make. I have been bad with menus for the last few months it has been hard because I have not been hungry for anything but fruit and we have been eating a ton of that

  2. Oooh – bats creep me out. Have you heard they hide under this bridge in Texas? I can’t remember where, but it’s like the most popular bat place in the world.
    The kebabs look very filling and delicious!

  3. Shayne, I eat tons of fruit in summer too – breakfast and lunch, that is usually all I eat!
    Tanna, I could learn (to use the grill) but…Why?
    Emiline, but they eat mosquitoes!!! The enemy of my enemy is my friend!

  4. Ha ha ha ha! I think you’re right: definitely a male!! These look deliciously juicy and rich and perfect for a summer evening! I’m looking forward to the white bean and celery salad – I’m intrigued! Have a lovely weekend, my dear!

  5. There’s the divine Ms. ZEE…looking fab!
    These lamb kebabs look wonderful and would be even better if they were in front of me on a plate.

  6. Ha – directional issues so it must be a male bat. Very funny. And the kabobs look great.

  7. hahaha on the male directional bat but happy to hear he is great. Besides keeping pesky bugs away their poop is great fertilizer for gardens.
    The kebabs look awesome and I love the use of lamb.

  8. Thanks, Michelle, it kind of slipped away from me…
    Peter, if you play your cards right….
    Thank you Katie (different Katie…)
    Zoomie, no, he just bounced off the wall in typical fashion.
    Allana, nothing but the truth hahaha
    Jeff, if only I could train them to poop in the garden, rather than the garage floor!

  9. I like little bats. Our summer house has a family of them in the upstairs empty space. I love them because they eat all mosquitos… but they also shit all the way down!!!!
    What a wonderful grill spread, Katie! I would enjoy these pinchos so much and mon mari would love them too!!!

  10. Nuria, Ahhh, pinchos…. I’d nearly forgotten. Mon mari loved them, with the hot pinchos ‘seasoning’.

Comments are closed.

Share via
Copy link
Powered by Social Snap