Rosemary Grilled Lamb Kabobs

Rosemary Grilled Lamb Kabobs

Rosemary Grilled Lamb Kabobs

Made with fresh wild rosemary crushed with fresh, olives using 100% mechanical cold extraction methods. This fused herb oil embodies the heart and soul of rosemary. It is both complex and aromatic.

Ingredients for Lamb Kabobs

  • 1 1/2 pounds trimmed boneless leg of lamb, cut in 1″ pieces
  • 2 large zucchini cut in 1″ chunks
  • 1/2 pound cremini mushrooms
  • 2-3 medium bell peppers in assorted colors, cut in 1″ pieces
  • 8  large skewers – metal or wooden and soaked in water for 1 hour

​​Ingredients for the Marinade

  • 1/2 cup Rosemary Olive Oil
  • 1/4 cup lemon juice
  • 2 cloves garlic minced
  • 2 teaspoons kosher salt
  • Ground Pepper to taste.


  1. Combine all the marinade ingredients and whisk well.  Toss the lamb, mushrooms, and veggies with the marinade and coat well.  Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.
  2. Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer.  Grill for 8-10 minutes for until medium. Serves 6-8 people.

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