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Lamb Kabobs

southern.chef's picture
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), crushed
  Dried basil 2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Boneless lamb 1 Pound, cut into 1-inch cubes
  Celery stalks 3 , cut into 1-inch pieces
  Sweet red pepper 1 Large, cut into 24 pieces

Combine vinegar, oil, garlic, basil, salt, and pepper in a saucepan.
Bring to a boil, reduce heat, and simmer 5 minutes.
Let cool.
Pour half of marinade over lamb in a shallow container, pour remaining marinade over vegetables in a separate shallow container.
Cover containers, and let marinate in refrigerator 6 hours.
Remove lamb and vegetables from marinade, reserving vegetable marinade.
Alternate lamb, celery, and red pepper on 12 (7-inch) skewers.
Place kabobs on a rack in a lightly greased broiling pan.
Broil about 4 inches from heat 6 to 8 minutes, turning kabobs once and basting occasionally with marinade.

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