You are here

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.

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 397 Calories from Fat 236

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 5.3 g26.4%

Trans Fat 0 g

Cholesterol 97.1 mg32.4%

Sodium 587.7 mg24.5%

Total Carbohydrates 6 g1.9%

Dietary Fiber 2.2 g8.9%

Sugars 2 g

Protein 33 g66.1%

Vitamin A 27.2% Vitamin C 72.7%

Calcium 7.3% Iron 7.4%

*Based on a 2000 Calorie diet

Lamb Kabobs Recipe