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Shish Kabobs With Shallot Sauce

Grill.em's picture
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Freshly ground black pepper 1⁄4 Teaspoon
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), crushed
  Dried rosemary 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Lamb leg 1 1⁄2 Pound, cut into 3/4-inch cubes
  Onions 4 Medium, cut in quarters
  Green pepper 16 , cut into squares
  Cherry tomatoes 8
  Shallots 3 , minced
  Garlic 2 Clove (10 gm), minced
  Butter/Margarine 2 Tablespoon
  Dry white wine 2 Tablespoon
  Beef stock 1⁄2 Cup (8 tbs)

Combine marinade ingredients in bowl.
Divide kabob ingredients and thread onto skewers.
Arrange skewers in shallow dish.
Pour the marinade over the kabobs and refrigerate for 4 to 6 hours, turning occasionally.
When ready to grill, drain and discard marinade.
While kabobs are marinating, prepare Shallot Sauce.
Heat butter in a frying pan.
Saute shallots and garlic for 3 minutes over medium heat.
Stir in wine, stock, and rosemary.
Simmer sauce for 3 minutes.
Remove from heat and set aside.
Reheat sauce before serving.
Preheat stovetop grill.
Cook kabobs over medium-high heat, turning frequently, until lamb is brown on the outside and done to taste on the inside (about 4 to 6 minutes).
Remove skewers to serving dish.
Drizzle with hot shallot sauce.

Recipe Summary

Side Dish

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Shish Kabobs With Shallot Sauce Recipe