How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eat-It-Now Lamb Shish Kabob?

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 cup red wine, 4 cloves garlic crushed, and more.

Is Eat-It-Now Lamb Shish Kabob suitable as meat & poultry?

Yes, Eat-It-Now Lamb Shish Kabob falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Eat-It-Now Lamb Shish Kabob?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eat-It-Now Lamb Shish Kabob Recipe

Name: Eat-It-Now Lamb Shish Kabob
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 tablespoons red wine vinegar; 1/2 cup red wine; 4 cloves garlic crushed; 2 teaspoons oregano; 2 teaspoons rosemary; salt; pepper; 2 pounds boneless lamb cut in small cubes; 1 onion large, cut into chunks; 1 large tomato cut into chunks

Try this homemade Eat-It-Now Lamb Shish Kabob recipe the whole family will love. Made with olive oil, red wine vinegar, red wine and garlic. Easy step-b…

This Eat-It-Now Lamb Shish Kabob relies on simple, everyday ingredients such as olive oil, red wine vinegar, red wine and garlic crushed. It comes together quickly and makes 4 servings, at about 830 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Eat-It-Now Lamb Shish Kabob

Tips for the best results

Variations & substitutions

My Personal Notes

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