Lamb-bada Skewers

Lamb-bada Skewers
  • Prep Time
  • 8Servings


  • 6 cloves garlic
  • 1 cup loosely packed fresh parsley
  • 1 cup loosely packed cilantro
  • 1 red onion, half chopped into 1/2-inch pieces
  • 1/3 cup EVOO
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • 2 teaspoons dried oregano
  • 2 1/2 pounds boneless loin or leg of lamb, cut into 1/2-inch cubes
  • 1 each green and red bell pepper, cut into 1/2-inch pieces


Mince the garlic, parsley, cilantro and the intact red onion half. Transfer to a resealable bag. Add the EVOO, vinegar, 2 tsp. salt, 1/4 tsp. pepper and the oregano. Refrigerate 1/4 of the marinade.

Add the lamb to the bag and refrigerate for 2 hours, or overnight. Meanwhile, soak 24 six-inch wooden skewers in water for 1 hour.

Preheat a grill or the broiler to medium. Thread 4 lamb pieces, 1 each green and red bell pepper pieces and 2 onion pieces onto each skewer; season.

Grill or broil the skewers to desired doneness, 5 to 7 minutes. Drizzle the reserved marinade on top.