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Herbed Lamb And Vegetable Kabobs

Barbecue.Master's picture
Ingredients
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Finely chopped onion 1 Tablespoon
  Fresh thyme 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Salt 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Boneless lamb 1 1⁄2 Pound, cut into 1 1/2-inch pieces
  Cauliflowerettes 12
  Carrot slice 12 (1 Inch Each)
  White onions 12 Small
  Zucchini slice 12 (1 Inch Each)
  Fresh mushrooms 12 Large
Directions

In large bowl, combine oil, lemon juice, chopped onion, thyme, garlic, salt and paprika.
Add lamb pieces; turn to coat with marinade.
Cover and refrigerate 6 to 8 hours or overnight, turning occasionally.
In saucepan, cook cauliflowerettes, carrot and white onions in boiling water to cover until tender-crisp.
Thread lamb and all vegetables alternately on skewers.
Grill kabobs, on uncovered grill, over medium-hot briquets 13 to 16 minutes, turning often and basting with marinade.

Recipe Summary

Cuisine: 
American
Method: 
Barbecue
Interest: 
Party

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