Lamb Skewers with SPG Herbs

from Dizzy Pig

Ingredients

  • Eight 6” skewers, preferably flat ones soaked in water for at least an hour

  • 1 lb lamb shoulder or loin, cut into bitesize cubes about 1” square

  • 1-pint grape tomatoes

  • 1/2 red onion, leaves divided and cut into pieces about 1” square for threading on skewers

  • 4 Tbsp olive oil, divided

  • 4 Tbsp Dizzy Pig SPG Herb seasoning

Preparation: a couple hours before cooking

  1. Place the lamb in a bowl, drizzle with 2 tablespoons each of olive oil and Dizzy Pig SPG Herb seasoning, and toss well to coat

  2. Place the tomatoes and onions in another bowl, and toss them with 2 tablespoons each of olive oil and Dizzy Pig SPG Herbs seasoning

  3. Refrigerate both until ready to use

Cooking Instructions

  1. Prepare the grill to cook direct over medium heat, about 350°F

  2. Thread the meat, tomatoes and onions on the skewers, alternating them and dividing among the skewers

  3. Place the skewers on the cooking grate

  4. Cook, flipping occasionally, until the meat is golden brown and cooked to an internal temperature of about 150°F