Recipe courtesy of Michael Symon
6 hr 25 min
6 hr 15 min
6 servings


  • 1 lemon, juiced and zested
  • 1/2 cup red wine, alcohol cooked off
  • 1 minced onion
  • 1 clove minced garlic
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 pounds lamb loin, cut into 1 1/2-inch cubes
  • 12 porcini mushrooms cut into 1 1/2-inch cubes
  • 12 peeled red pearl onions
  • 2 yellow peppers cut into 1 1/2-inch cubes
  • 12 cherry tomatoes


Whisk together lemon juice, red wine, onion, garlic, herbs and seasonings. Place lamb and mushrooms in marinade and put in refrigerator for 6 hours. Thread ingredients onto skewers alternating lamb, mushrooms, peppers, and tomatoes using 2 pieces of each. Place on grill brushing with marinade and cook until medium rare turning occasionally, about 6 to



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