The trick to kabobs is to marinate them at least an hour ahead of time, Marcelle says.Lamb kabobs Makes 4 servings 8 small boiling or pearl onions 6 garlic cloves, crushed 2 tablespoons extra-virgin ...

Katy Sparks coats her lamb kebabs with a garlicky, salty cumin rub. Leg of lamb is ideal here because it stays juicy and tender during grilling without shredding or falling apart. If you are really ...

This is a quick lamb kabob with linguine in a mint pesto. The meal is made even quicker using prepared pesto sauce mixed with chopped fresh mint. Use lamb cubes cut from the leg. If they are not on ...

We’re right in the middle of Passover and Easter is this Sunday so, instead of ham this year, what about lamb? You could either have a grilled leg of lamb, or these delicious spiced lamb kabobs from ...

Grilling food on sticks is one of the most primal and satisfying ways to cook dinner in the summer — frankly, any time you are willing to cook outside — and is a particular Fourth of July favorite. We ...

Adding fresh mint to prepared pesto sauce gives a new twist to this linguine sauce. Lamb cubes cut from the leg are the best cut for these kabobs. If they’re not on display, ask the butcher to cut ...

Souvlaki — chunks of lamb marinated in lemon juice, olive oil, oregano and garlic, then grilled on skewers — is sold as a quick meal on many street corners in Athens. The best cut of lamb to use is ...