Summer Lamb Kabobs Recipe

Name: Summer Lamb Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds boneless lamb shoulder, cut into 1 inch pieces; 6 tablespoons Dijon mustard; 4 tablespoons white wine vinegar; 4 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon chopped fresh rosemary; 1/2 teaspoon crumbled dried sage; 4 cloves garlic, chopped; 4 green bell peppers, cut into large chunks; 1 (10 ounce) package whole fresh mushrooms; 1 (16 ounce) can pineapple chunks, drained with juice reserved; 1 pint cherry tomatoes; 4 onions, quartered; 1 (10 ounce) jar maraschino cherries, drained and juice reserved; 1/3 cup melted butter or margarine

Servings: persons

5 pounds boneless lamb shoulder, cut into 1 inch pieces
6 tablespoons Dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1/3 cup melted butter or margarine

1
Place lamb in a large bowl.
2
In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
3
Preheat outdoor grill for direct heat.
4
Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
5
In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
6
Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

2052

kcal

Calories

150

Fat

Carbs

146

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 16 ingredients. The key ingredients include: 5 pounds boneless lamb shoulder, cut into 1 inch pieces, 6 tablespoons Dijon mustard, 4 tablespoons white wine vinegar, 4 tablespoons olive oil, and more.

Yes, Summer 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.

Summer Lamb Kabobs

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