“ Lamb is a staple in Mediterranean diets and when you cube it up and skewer it, voila, it becomes a kabob! Try Bill's tender rosemary-marinated Lamb Kabobs at your Fourth of July cookout tomorrow, balanced with cooling tzatziki and served over a bed of fresh tomato and cucumber salad. Lizzie, Recipe Hunter ”
- Apple Cider Vinegar
- Cherry Tomato
- Extra Virgin Olive Oil
- Greek Yogurt
- Kalamata Olive
- Lemon Juice
- Red Onion
- Sour Cream
- White Wine Vinegar
- Whole Grain Mustard
Kabobs come in a number of varieties around the world with the meaning (and spelling) shifting slightly as you travel across borders. Nobody is one hundred percent certain of the origin of the wonderful meat-on-a-stick phenomenon, but tradition tells us that it has to do with medieval Persian soldiers making use of their off-duty swords as grilling tools. Bill’s Kabobs are done in a Mediterranean style, using lamb as the base meat to be paired with cool and creamy Tzatziki Sauce, made from cucumber, Greek yogurt and a little bit of lemon juice. Fix up the sauce and the cucumber-tomato salad while your lamb cubes are soaking in a delicious rosemary marinade, fire up the grill and you’re ready to go (don’t forget to soak your wood skewers). These summery kabobs will give your Fourth of July cookout a Mediterranean flare, while bringing your guests the joy of food on a stick.
“ Southern Boy Dishes, a food blog developed and written by me, features classic Southern dishes as well as other made-from-scratch recipes using the freshest ingredients. In my straightforward approach to cooking, I strive to develop recipes that are accessible to most home cooks using ingredients that are readily available. ”
Bill of Southern Boy Dishes is a blogger and photographer whose love for food traces back to his childhood, cooking with his mother and sharing whatever vegetables his grandfather brought ripe from the garden that day. Bill currently lives in Atlanta and makes it a point to cook whenever he can, creating beautiful meals and encouraging others to try them. We love that he builds his recipes around ingredients that are fresh, organic and seasonal. Each of Bill’s recipes are presented in a fun and approachable manner, many of which are southern-influenced and all of which include helpful tips and a brief story about the origin of the dish.
If you’re making kabobs or other “food-on-a-stick,” use this technique that uses woody rosemary sprigs as skewers instead of metal and bamboo skewers.Read the full tip >
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