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Mustard Shish Kebabs

21st.Century.Chef's picture
  Lean boneless lamb leg 2 Pound
For marinade
  Dijon mustard 3 Tablespoon
  White wine vinegar 2 Tablespoon
  Olive oil 2 Tablespoon
  Rosemary 1⁄4 Teaspoon
  Sage 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Green pepper 1 Large, cut into 3/4 inch squares
  Sweet red pepper 1 Large
  Butter 1 Tablespoon (For brushing cubes, if desired) (Optional)
  Salt To Taste
  Pepper To Taste

Combine first 6 marinade ingredients in medium bowl.
Add lamb and sprinkle with salt and pepper.
Mix to coat lamb thoroughly.
Marinate in refrigerator overnight.
Remove meat from refrigerator 1/2 hour before cooking.
Preheat broiler or barbecue.
Alternate meat and peppers on skewers.
Broil until meat is browned, brushing the cubes with butter if desired.

Recipe Summary

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