Go Global This Summer With American Lamb Kebobs

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 AmericanLamb.com and follow @FanofLamb on Facebook, Twitter 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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