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Binghamton Lamb Spiedies
3 lbs. boneless lamb leg, trimmed of visible fat and cut into 1 1/2- to 2-inch cubes
1/3 cup plus 1 Tbsp olive oil, divided
1/3 cup red wine vinegar
3 Tbsp. fresh lemon juice
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. dried basil
2 Tbsp. chopped fresh mint leaves
1/2 tsp. salt
1 1/2 tsp. black pepper, freshly ground
1 green bell pepper, sliced
1 large onion, sliced
6 sub rolls (15 oz. pkg.)
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Binghamton Lamb Spiedies

Binghamton Lamb Spiedies

Binghamton Lamb Spiedies
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:36 minutes
1. Place lamb cubes in a large resealable plastic bag. In a small bowl, combine 1/3 cup of the olive oil, vinegar, lemon juice, garlic, oregano, basil, mint, salt, and pepper; stir well to combine. Pour this marinade over the lamb in the plastic bag and seal the bag. Squeeze the bag gently to distribute the marinade evenly and coat the lamb well. Marinate the lamb, refrigerated, for at least 8 hours and up to 48 hours.
2. When ready to cook the meat, soak 6 bamboo skewers (if using) in water for at least 15 minutes. Heat the remaining 1 Tbsp. olive oil in a large skillet over medium-low heat. Cook pepper and onion, stirring occasionally, until vegetables are soft and the onion is lightly browned, about 20 minutes. Set aside.
3. Heat a grill to medium or turn on the broiler. Skewer the lamb chunks on 6 bamboo or metal skewers. Cook the skewered lamb on the grill or under the broiler, turning once. For medium-rare, grill or broil for about 5 to 8 minutes each on 2 sides.
4. To serve, split sub rolls most of the way through and place a meat skewer on each roll. Use the roll like an oven mitt to slide the meat from the skewer. Top with sauteed onions and peppers.
Source: Hannaford fresh Magazine, July - August 2011