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Organic Espresso Lamb Kabob

Kabobs are easy to make. Add depth to this favorite and delicious summer meal with a touch of Organic Espresso Roast Coffee. 

  • 2 large garlic cloves, minced
  • 1 tsp salt2 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 1/2 cup double-strength brewed Organic Espresso Roast
  • 2 tbsp red wine (from Boyden Valley Winery & Spirits perhaps!)
  • 1 1/2 tsp fresh rosemary, minced
  • 1/2 tsp fresh ground pepper
  • 1 1/2 lbs boneless lamb cut into 2 inch cubes
  • Pineapple wedges
  • Red or green pepper wedges, or both
  • Yellow and red cherry tomatoes
  • Bermuda onion wedges
  • Fresh rosemary sprigs for garnish, if desired 
  • In a mixing bowl, mash the garlic and salt into a paste. Whisk in the lemon juice, olive oil, coffee, red wine, rosemary and pepper.
  • Toss in the lamb cubes. Cover the bowl and refrigerate to allow the meat to marinate for several hours or overnight. 
  • Remove the lamb from the marinade and set the liquid aside for basting. 
  • Alternate the lamb, pineapple, red pepper, cherry tomatoes and onion wedges on skewers. 
  • Grill over hot coals for 12 to 15 minutes, basting with reserved marinade and turning frequently. 
  • Serve on a shallow bed of fresh rosemary for a dramatic presentation, with rice pilaf as a side dish. 
  • Variations:- Experiment with flavors. Substitute apples and zucchini for some of the vegetables.