Greek Lamb Shish Kebab with Summer Vegetables

(Joyce Lock)




1 lb lamb round steak (1” thick) cubed 1-1/2”

1/4 C. olive oil

1 T chopped fresh rosemary

1 T. lemon juice

2-3 cloves minced garlic


Vegetables  (varies depending on availability):


2 T. olive oil                  

2-3 medium peeled garden tomatoes

1 zucchini squash          

1 large green pepper

2-3 small sunburst squash

1 small yellow pepper

1 large Vidalia onion

6 oz. brine packed feta cheese


Water or vegetable broth

Pita Bread



Prepare marinade in glass dish.  Toss trimmed lamb in marinade to coat.  Marinate covered for at least 1-2 hours.  Prepare charcoal and place lamb on skewers. 

In large sauté skillet, heat oil an add onions.  When onions start to brown, add squash and peppers.  Continue to sauté on high heat. Do not overcook.  Vegetables should be browned and a little crunchy. 


Meanwhile, start grilling lamb to medium rare and prepare couscous according to package directions.  Add tomatoes to vegetables and blend gently.  Crumble feta cheese over top of vegetable mixture, cover and turn off heat.  Place couscous on individual dinner plates, arrange vegetables and lamb on top.  Serve with pita bread.