Lamb Kabob
Ready In: 3 hrs
Serves: 4
Ingredients
- 1 1⁄4-1 1⁄2 lbs lamb, cubed
- 2⁄3 cup dry sherry
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon thyme leaves
- 8 small white boiling onions
- 1 small red pepper, cut into 1 inch cubes
Directions
- Combine sherry, oil, salt, Worcestershire, pepper, oregano, rosemary, and thyme. Place lamb cubes and marinade in plastic bag turning to coat. Refrigerate and let sit for 2 hours.
- Meanwhile, Parboil onions in boiling water for 8 minute Blanch red pepper pieces for 2 minute Drain marinade from lamb cubes, but keep in a bowl.
- Now skewer kabobs in any order of oinions, red pepper, and meat you like. Brush skewers with reserved marinade.
- Heat grill on high. Once grill is hot, place skewers on the grill and cook to desired doneness.
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