Lamb Kabobs Recipe

Name: Lamb Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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

1-1/2 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

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.

No nutrition data on file — estimate from the ingredient list.

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 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.

Lamb Kabobs

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