Wednesday, July 13, 2016

Lamb Kebobs Make Globally Inspired Grilling Simple and Adventurous

This summer, the American Lamb Board invites consumers on a global adventure complete with lamb kebobs and a simple backyard grill (no passport required). While Americans reach for the next big global flavor, lamb dishes have a long history of global influence. We see lamb kebobs as a gateway to exploring new flavors and cuisines. Please see below for our latest release complete with ideal cuts for grilling kebobs and a new recipe. Let me know if you’d like hi-res images, recipes or grilling tips.

As summer grills start to sizzle, the American Lamb Board suggests the beloved kebob (or “kebab,” depending on origin), made with boneless leg of lamb, as the gateway to adventurous new global grilling flavors.

“Grilled lamb, and lamb kebob in particular, is a staple in cuisines around the world,” says Megan Wortman, executive director of the American Lamb Board. “As Americans’ appetites become more well-traveled, kebobs are a simple way to sample new flavors during summer grilling season.”

To get started, reach for a cut of local lamb, trimmed and cubed for kebobs. A boneless leg of lamb is the most common choice for kebob meat – but the shoulder and sirloin chop also are great for the grill.

The American Lamb Board offers a diverse selection of kebob recipes online, including a new recipe for Southeast Asian Lamb Skewers with Spicy Cucumber Relish developed by cookbook author and culinary instructor Andrea Slonecker. “Cooking kebobs on the grill gives the lamb a nice char and smoky flavor, which is perfectly offset by the crisp cucumber relish,” says Slonecker. “Plus, lamb adopts flavor easily, so you spend less time marinating and more time eating.”

Discover more grilled lamb recipes and cooking tips at and follow @FanofLamb onFacebookTwitter and Pinterest.

About the American Lamb Board
The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board's programs are supported and implemented by the staff in Denver, Colo.

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