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Lamb Shish Kabobs

Western.Chefs's picture
Lamb Shish Kabobs is a wonderfully delicious lamb preparation that will surely entice your taste buds. I served this dish for a get together with my friends at home. They loved it and have been haunting me for this Lamb Shish Kabobs recipe. So here it is!
Ingredients
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, chopped
  Green pepper 1 Small, diced
  Celery stalk 1 Medium, diced
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 8 1⁄4 Ounce (1 Can)
  Tomato paste 6 Ounce (1 Can)
  Water 1⁄4 Cup (4 tbs)
  Light brown sugar 2 Tablespoon
  Vinegar 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Hot pepper sauce 1⁄2 Teaspoon
  Cracked pepper 1⁄4 Teaspoon
  Eggplant 1 Medium
  Red peppers 2 Medium
  Lamb cubes 2 Pound (For Kabobs)
Directions

1. In 2-quart saucepan over medium heat, in hot butter or margarine, cook onion, green pepper, celery, and garlic 10 minutes or until vegetables are tender. Add tomatoes and their liquid and next 7 ingredients; heat to boiling. Reduce heat to low; simmer 5 minutes. Spoon tomato marinade into large bowl; refrigerate until chilled.
2. Meanwhile, cut eggplant lengthwise in half, then crosswise into 1-inch-thick slices. Cut red peppers into 2-inch pieces. When marinade is cool, add lamb, eggplant, and red peppers; mix well. Cover mixture and refrigerate 4 hours or overnight, stirring occasionally.
3. About 1 hour before serving, prepare outdoor grill for barbecuing.
4. Meanwhile, on 4 long skewers, thread lamb cubes alternately with vegetables. Spoon tomato marinade into 2-quart saucepan; cover.
5. Place skewers on grill over medium heat; cook about 30 minutes for medium or until lamb is of desired doneness, turning skewers frequently. Heat tomato marinade on same grill to serve with lamb and vegetables.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Techniques: 
Marinate

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