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
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
Place the tomatoes and onions in another bowl, and toss them with 2 tablespoons each of olive oil and Dizzy Pig SPG Herbs seasoning
Refrigerate both until ready to use
Cooking Instructions
Prepare the grill to cook direct over medium heat, about 350°F
Thread the meat, tomatoes and onions on the skewers, alternating them and dividing among the skewers
Place the skewers on the cooking grate
Cook, flipping occasionally, until the meat is golden brown and cooked to an internal temperature of about 150°F