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Mustard Shish Kebab

Barbecue.Master's picture
Ingredients
  Boneless lamb leg 2 Pound, cut into 1-inch cubes
  Dijon mustard 3 Tablespoon
  White wine vinegar 2 Tablespoon
  Olive oil 2 Tablespoon
  Minced fresh rosemary/1/4 teaspoon dried rosemary 1 Teaspoon
  Dried sage 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Green bell pepper 1 , cut into 1-inch squares
  Red bell pepper 1 , cut into 1-inch squares
  Salt To Taste
  Pepper To Taste
Directions

Combine the mustard, vinegar, olive oil, rosemary, sage, garlic, salt and pepper in a bowl.
Add the lamb and toss to coat thoroughly.
Cover and refrigerate for 24 hours.
Thread lamb onto kebob skewers alternating with pepper squares.
Rotate for 20 minutes or until cooked to desired doneness.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Ingredient: 
Lamb

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