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Lamb Kabobs

1 To 1 1/2 lb boneless lamb; cut into 1-inch cubes
1/4 c Plus 2 T white wine vinegar
1/4 c Plus 2 T water
2 T Chopped fresh parsley
1 T Plus 1 1/2 t sugar
1 T Dried whole rosemary;crushed
2 T Dry sherry
1/2 t Salt
1/2 t Pepper
6 ea Large fresh mushroom caps


Place lamb cubes in a large shallow container.Combine remaining ingredients except mushrooms, stirring well; pour marinade over lamb. Cover and refrigerate at least 2 hours, stirring lamb occasionally.


Remove lamb from marinade, reserving marinade. Place 1/2 cup marinade in a small saucepan; set aside.Reserve remaining marinade for basting. Thread lamb on 6 skewers. Grill over medium coals 15 to 20 minutes or until desired degree of doneness. Turn and baste frequently with reserved marinade.


Add mushroom caps to marinade in saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 4 to 5 minutes. Drain. Thread a mushroom cap on each skewer.





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