135.4…Marinated Lamb Kebabs

Friday night my husband and I enjoyed dinner at Ruth’s Chris Steakhouse. I have to say that it is one of my favorite restaurants of all-time.

I enjoyed a glass of wine with my meal.

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I ordered the Wedge Salad with Ranch dressing for my appetizer. They have amazing Ranch dressing!

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For my entree, I split a Filet Mignon and Shrimp with my husband.

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I get most of it. :)

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We ordered Creamed Spinach and Potatoes Au Gratin for our sides.

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Their creamed spinach is the BEST ever!

For dessert we ordered the cheesecake.

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Check out the size of this thing! It’s perfect for sharing but I can’t imagine trying to eat the entire thing by myself. Since it’s perfectly round, you get a lot of crust…my favorite part!

The kids spent the night at a friend’s house so we were able to sleep in a bit on Saturday morning. I got dressed and starting cooking and setting up appetizers for my parents and brother and his wife. They were coming to celebrate a belated Mother’s Day!

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I actually skipped breakfast. Shocker! I had some coffee but was so busy cooking that breakfast just didn’t happen. I did dig into all the different cheeses, salami and crackers though!

For dinner, I made a ton of Greek food. The star of the show were the Marinated Lamb Kebabs. My brother grilled them up perfectly.

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This recipe is perfect for chicken too! I actually ended up making both!

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Marinated Lamb Kebabs (4 to 6 servings)

Slightly adapted from The Barefoot Contessa

  • 1 pound plain yogurt (regular or low fat)
  • 1/4 cup olive oil, plus more for brushing grill
  • 1 teaspoon lemon zest
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 5 tablespoons fresh whole rosemary leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds top round lamb or boneless leg of lamb, cut into 1 1/2 inch cubes (you should have about 20 cubes)
  • 1 red onion

Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.

Preheat & grease your grill.

Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

Printable Recipe

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The lamb kebabs were served with Greek salad, Dinner Spanakopitas and Easy Tzatziki.

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Dessert was homemade Baklava!

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Heaven!! Recipes to come…..

I had so much fun with my family. We enjoyed tons of delicious food, Prosecco and each other’s company!

This morning’s breakfast was toast with Teddie Super Chunky Peanut Butter and strawberries.

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I spent the day doing laundry, baking banana bread,  paying bills and doing random projects around the house. I love a day where I just get everything done that I’ve been putting off!

Lunch was leftovers from last night.

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These are leftovers I gladly eat. :)

What was the best thing you ate all weekend?


  1. I am going to make this recipe for my work lunch tomorrow - I have all those long rosemary skewers leftover, and I love that it marinates overnight.

    I'll let you know how it turns out!

  2. @Biz
    I can't wait to hear how they turned out!


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