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Grilled Citrus American Lamb Skewers

Marinate Time:
4 hrs.
Prep Time:
15 mins.
Cook Time:
8 mins.


  •  2 1/2 pounds American lamb leg kabobs 
  • 1/4 cup olive oil 
  • 1/2 yellow onion, chopped 
  • 2 garlic cloves 
  • 4 dill sprigs 
  • 2 tablespoons lemon juice 
  • 1 teaspoon lemon zest 
  • 1 teaspoon dried oregano 
  • Salt and pepper to taste 
  • 2 large zucchini, cut into 2” squares 
  • 2 large yellow squash, cut into 2” squares 
  • 2 red onions, cut into 2” squares 


  1.  In a food processor add olive oil, yellow onion, garlic, dill, lemon juice, lemon zest, oregano, salt and pepper. Pulse until puréed. Next, place the lamb cubes in a plastic bag and pour the marinade over the lamb. Place the lamb in the refrigerator to marinate for at least 4 hours. 
  2. Remove the lamb from the refrigerator at least an hour before grilling. If using wooden skewers, soak them in water to keep them from burning on the grill. 
  3. Preheat an outdoor grill to medium-high heat. To assemble the kabobs, fill skewers, alternating zucchini, yellow squash, red onion and lamb until all ingredients have been used. 
  4. Grill the skewers, rotating lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare. 

Source: Climbing Grier Mountain & The American Lamb Board