Recipe courtesy of David Rosengarten

Shish Kabob (Grilled Marinated Lamb Skewers)

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  • Total: 8 hr 35 min
  • Prep: 8 hr 20 min
  • Cook: 15 min
  • Yield: 6 servings
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1/2 cup Retsina (Greek wine, available in some liquor stores)

1/2 cup olive oil

1/4 cup freshly-squeezed lemon juice

3 garlic cloves, crushed

4 parsley sprigs, chopped

Salt and pepper

1 teaspoon dried or powdered marjoram

3 pounds boneless leg of lamb, cut into 1 1/2-inch cubes


  1. Combine wine, olive oil. lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browne;