Lamb Kabobs Recipe

Name: Lamb Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lb. boneless lamb, cut into 1-inch cubes; 1/4 cup 2 plus tbsp. white wine vinegar; 1/4 cup 2 plus tbsp. water; 2 tbsp. dry sherry; 1-1/2 tbsp. sugar; 2 tbsp. chopped fresh parsley; 1 tbsp. crushed dried whole rosemary; 1/2 tsp. salt; 1/4 tsp. pepper; 4 lg. fresh mushroom caps, fluted

Servings: persons

1
Place lamb in a large, shallow dish.
2
Combine remaining ingredients except mushrooms.
3
mixing well.
4
Pour over lamb; cover and marinate in refrigerator at least 2 hours.
5
Remove lamb from marinade; place on 4 skewers.
6
Reserve 1/2 cup marinade; set aside.
7
Grill kabobs 15 to 20 minutes over medium coals, turning and basting frequently with remaining marinade.
8
Combine reserved 1/2 cup marinade and mushrooms in a saucepan, and bring to a boil.
9
Reduce heat, and simmer 4 to 5 minutes.
10
Drain.
11
Place a mushroom cap on each skewer with lamb.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1-1/2 lb. boneless lamb, cut into 1-inch cubes, 1/4 cup 2 plus tbsp. white wine vinegar, 1/4 cup 2 plus tbsp. water, 2 tbsp. dry sherry, and more.

Yes, Lamb Kabobs 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.

That's it — enjoy your meal!

Lamb Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions