Lamb Kabob Recipe

Name: Lamb Kabob
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14-1 12 lbs lamb, cubed; ⅔ cup dry sherry; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon Worcestershire sauce; ¼ teaspoon ground black pepper; ¼ teaspoon dried oregano; ¼ teaspoon rosemary; ¼ teaspoon thyme leaves; 8 small white boiling onions; 1 small red pepper, cut into 1 inch cubes

Servings: persons

1 14-1 12 lbs lamb, cubed
⅔ cup dry sherry
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon rosemary
¼ teaspoon thyme leaves
8 small white boiling onions
1 small red pepper, cut into 1 inch cubes

1
Combine sherry, oil, salt, Worcestershire, pepper, oregano, rosemary, and thyme.
2
Place lamb cubes and marinade in plastic bag turning to coat.
3
Refrigerate and let sit for 2 hours.
4
Meanwhile, Parboil onions in boiling water for 8 minute Blanch red pepper pieces for 2 minute Drain marinade from lamb cubes, but keep in a bowl.
5
Now skewer kabobs in any order of oinions, red pepper, and meat you like.
6
Brush skewers with reserved marinade.
7
Heat grill on high.
8
Once grill is hot, place skewers on the grill and cook to desired doneness.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 14-1 12 lbs lamb, cubed, ⅔ cup dry sherry, 3 tablespoons olive oil, 1 teaspoon salt, and more.

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

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

Lamb Kabob

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