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Barbecued Lamb Kabobs

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  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Garlic 1 Clove (5 gm), minced
  Salad oil 2 Tablespoon
  Wine vinegar 2 Tablespoon
  Sugar 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Oregano leaves 1⁄8 Teaspoon, crushed
  Thyme leaves 1 Dash, crushed
  Lamb cubes/Kabobs 1 Pound
  Green pepper 1 Medium, cut in 1 1/4 inch pieces
  Canned white onions 16 Ounce, drained (1 Can)

Combine soup, garlic, oil, vinegar, sugar, and seasonings; add lamb.
Refrigerate 4 hours or more.
On 2 skewers, arrange green pepper and onions.
On 4 separate skewers, arrange lamb; place lamb kabobs on broiler pan.
Broil 4 inches from heat for 15 minutes or until desired doneness, turning and brushing with marinade.
Brush vegetable kabobs with marinade; broil 10 minutes.
Heat remaining marinade; serve with kabobs.

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