Learn how to cook a delicious dish of Lamb Kabobs with Tracy Maines. For our Seasons at the Lake documentary, she invited us into her kitchen to show us how food plays a role in binding families and their vacation traditions together.
1 cup balsamic vinegar
1/3 cup olive oil
Zest of 4 lemons
1/4 cup fresh thyme, finely chopped
1/4 cup fresh oregano, finely chopped
1/4 cup fresh rosemary, finely chopped
1/2 cup garlic, minced
2 teaspoons salt
2 teaspoons pepper
2 pounds lamb tenderloin, cut into 1 1/2 inch pieces
2 large red bell peppers, seeded and cut into 1 1/2 inch pieces
2 medium onions, halved crosswise and cut into wedges
1 package Pita bread
Cucumber and Dill Tzatziki Sauce (see recipe below)
In a shallow dish whisk together the vinegar, olive oil, lemon zest, thyme, oregano, rosemary, garlic, salt and pepper. Add the meat, red bell peppers and onions to the vinegar mixture; toss gently to coat. Let marinade overnight.
Preheat outdoor grill to medium high
Thread the lamb onto metal skewers alternating between onions and red bell peppers. Place the kabobs on the grill and cook for 8 to 12 minutes turning often. Cook to desired temperature.
Warm the Pita bread on the grill. Serve the lamb kabobs wrapped in the Pita bread. Serve with the Cucumber and Dill Tzatziki Sauce.
This recipe and more can be found in My Cottage Kitchen Cookbook by Tracy Maines and can be purchased here
. All profits go toward the Food Bank of the Southern Tier.