Trader Vic's Curried Lamb Kebabs

READY IN: 3hrs 25mins
Recipe by Oolala

Carol Flores of Houston, TX submitted this to the Neiman Marcus cookbook "No Jacket Required".

Top Review by Midwife Meg

These were the best lamb kebobs I have ever eaten. We cooked the lamb separately from the veggies. I tossed yams, brussel sprouts, garlic, onion, mushrooms and bell peppers in a little olive oil and salt then roasted them at 400 until lightly browned. It was easy to ignore them while we BBQ'ed the lamb. Thank you!

Ingredients Nutrition


  1. For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil.
  2. Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours.
  3. For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths.
  4. Remove lamb from marinade and reserve the marinade.
  5. Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb.
  6. Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade.
  7. Add a cherry tomato to the end of each skewer after 10 minutes.
  8. Serve with rice and chutneys.

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