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Lamb Kabobs

BBQ.Guys's picture
Ingredients
  Boneless lamb 1 1⁄2 Pound, cut into 1 inch cubes
  White wine vinegar 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Water 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Chopped parsley 2 Tablespoon
  Sugar 3 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)
  Dried rosemary 1 Tablespoon, crushed
  Dry sherry 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mushroom cap 6 Large
Directions

Place lamb cubes in a large shallow container.
Combine remaining ingredients except mushrooms, stirring well; pour marinade over lamb.
Cover and refrigerate at least 2 hours, stirring lamb occasionally.
Remove lamb from marinade, reserving marinade.
Place 1/2 cup marinade in a small saucepan; set aside.
Reserve remaining marinade for basting.
Thread lamb on 6 skewers.
Grill over medium coals 15 to 20 minutes or until desired degree of doneness.
Turn and baste frequently with reserved marinade.
Add mushroom caps to marinade in saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 4 to 5 minutes.
Drain.
Thread a mushroom cap on each skewer.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Barbecue
Interest: 
Party

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