Zesty Orange Lamb Kebabs

Makes: 4-6 servings
Free of: gluten and all top allergens



Lamb Marinade

  • 1 boneless leg of lamb (about 4 pounds), trimmed and cut into 11 ‚ÅÑ 2- to 2-inch cubes
  • 2 cups (475 mL) fresh orange juice
  • Zest of two oranges
  • 1‚ÅÑ2 cup (125 mL) olive oil
  • 2 tbsp garlic, minced
  • 1 tbsp canned chipotle chilies, finely chopped [Look for sulphite-free brands.]
  • 1 tbsp ground cumin
  • 2 tbsp fresh oregano, chopped
  • 1 tsp fresh ground pepper
  • 1 tsp salt


  • 8-10 medium metal skewers
  • 1 red onion, cut into 1-inch chunks
  • 1 each, red and yellow pepper, sliced into 1-inch chunks
  • 12 button mushrooms


  • Place lamb in a large bowl.
  • To make marinade, in a small bowl, whisk together all remaining ingredients. Add marinade to lamb. Refrigerate 4-6 hours or overnight.
  • Pre-heat barbecue to medium-high. Meanwhile, remove lamb from marinade, and thread onto skewers, alternating with onion, pepper and mushrooms.
  • Grill skewers for 8-10 minutes, turning frequently. Remove skewers and allow to rest for 5 minutes.

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