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The delicious taste of these kabobs comes from the lively marinade of wine, lemon juice, rosemary, and garlic. Time does not include marinating time.
- Combine oil, wine, lemon juice, garlic, salt, rosemary, and pepper; pour over lamb, tomatoes, mushrooms, and onions, ; Marinate in refridgerate for several hours or overnight.
- Put together skerwers of lamb, onions, mushrooms, and tomatoes; Broil 3 inches from heat for 15 minutes turning every 5 minutes; can be done in oven or on outside grill.
I made these in the morning(at home) and marinated them in a zip lock in our boat cooler. By the time we were ready to eat dinner it was perfect. A quick skewer and grill and we had a much nicer meal at sea than your average burgers. Next time I'll mix in some chicken and maybe green peppers. A definate keeper! Thanks!
I made these for a crowd of former lamb haters (my family) and they were delicious. We made them outside on the charcoal grill an dserved them with a green salad with kalamata olived and some good feta cheese. It was excellent. I did make sure to use New Zealand lamb, and I think the flavor is better than what I have tasted in the American lamb.