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Recipe adapted from the favorite marinade of the ESSAA at The Evergreen State College
Serves 6 | Start to finish: 20 minutes, plus overnight marinade
from Edible Seattle May/June 2009
4 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh lemon juice
1 1/2 teaspoons dried oregano
1 sprig fresh rosemary, leaves stripped from stem and minced to make 1 tablespoon
1/2 teaspoon red chili flakes
1/2 teaspoon salt
2 pounds leg of lamb, cut into 2” cubes
In a large plastic tub with a tight-fitting lid, combine olive oil, garlic, lemon juice, oregano, rosemary, chili flakes and salt. Add cubed lamb, and toss the cubes in the marinate, until the meat is all thoroughly coated with marinade. Let the lamb marinate overnight (or a minimum of three hours).
Preheat a grill or broiler element to medium-high. Meanwhile, thread marinated lamb onto skewers. Grill skewers to medium rare (a total of 12-14 minutes), rotating several times during cooking.
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