American Lamb Kebobs

Lamb Kebabs with Grilled Asparagus and Parmesan Scalloped Potatoes

Lamb and asparagus lovers unite! It’s finally spring and ‘tis the season to gobble all the fresh asparagus and tender lamb we can eat. But, since it’s still a little on the chilly side, these Parmesan potatoes still bring hot and creamy comfort. I love lamb kebabs, but this dish would be equally delicious with chicken or beef.

Lamb Kebabs with Grilled Asparagus and Parmesan Scalloped Potatoes

Start to finish: 30 minutes

Hands on time: 10 minutes

2 tablespoons olive oil
Salt and freshly ground black pepper
4 lamb kebabs from the specialty meat case, or beef or chicken kebabs, marinated if you choose
10 oz Parmesan scalloped potatoes from the To-Go case
4 oz grilled asparagus from the To-Go case
1 lemon, quartered

Heat a 12-inch skillet over medium-high heat and add the olive oil.

Salt and pepper the lamb kebabs and brown them in the hot oil on one side for about 2 minutes. Turn them two more times for 2 minutes each side. Remove the kebabs from the pan and set them aside. If you are using a marinated kebab watch that the bottom of the pan doesn’t burn.

While the kebabs are cooking, warm the scalloped potatoes in the microwave for about 3 minutes.

Add the warmed scalloped potatoes to the pan, spread them out, reduce the heat to low and continue to warm the potatoes, covered for about 2 minutes.

Preheat the broiler to high with the rack on the second highest placement.

While the potatoes cook, warm the asparagus in the microwave for about 1 minute.

Lay the asparagus on top of the warmed potatoes and top them with the kebabs. Place the pan under the broiler and broil the kebabs, turning them once for about 5 minutes or until medium-rare. If using a chicken kebab, cook until cooked through. It may take another minute or so.

Remove the pan from the broiler and serve immediately with a squeeze of lemon.

Serves 2

Download Recipe PDF  |  Recipe courtesy of Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.


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