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Festive Lamb Kebabs's picture
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Lemon juice 2⁄3 Cup (10.67 tbs)
  Vegetable oil 2 Cup (32 tbs)
  Garlic 4 Clove (20 gm), mashed
  Oregano 1 1⁄2 Teaspoon
  Thyme leaves 1 Teaspoon
  Sweet basil 1 Teaspoon
  Worcestershire sauce 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Boneless lamb 4 1⁄2 Pound, cut into 1 1/2-inch cubes (4.5 Pounds)
  Small white onions 1 1⁄2 Pound, peeled
  Pineapple 3 1⁄2 Pound (1 Medium Sized)
  Green bell peppers 4 , seeded, ribs removed, cut into eighths
  Preserved kumquats 16
  Large mushrooms 1 1⁄2 Pound, cleaned and steamed

Combine wine, lemon juice, oil, garlic, oregano, thyme, basil, Worcestershire sauce, salt, and pepper.
Add cubed lamb and mix gently.
Cover and refrigerate the lamb overnight.
Turn meat several times during this period.
When ready to assemble the kebabs, begin by parboiling the onions 3 to 5 minutes to soften them slightly.
Drain and set them aside.
Skin and core the pineapple.
Cut pineapple into 2-inch pieces.
Set aside.
Remove lamb from marinade, saving marinade to brush on kebabs as they roast.
Thread skewers decoratively with lamb, peppers, pineapple, onions, kumquats, and mushroom caps.
Barbecue or broil kebabs 15 to 20 minutes, or until done to taste.
Turn and baste with marinade as necessary.

Recipe Summary

Side Dish

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Festive Lamb Kebabs Recipe