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Summer Lamb Kabobs

SUBMITTED BY: Seneca Castle Lamb & Gardens PHOTO BY: PARKER71

"This is an awesome treat for the summer grill. We raise grass fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe the combination of herbs and spices complement this meat and make a great family and friend favorite."
RECIPE RATING:
The reviewer gave this recipe 11 stars. This recipe average a 4.6 star rating.
Read Reviews (9)
PREP TIME  20 Min
COOK TIME  12 Min
READY IN  8 Hrs 32 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 5 pounds boneless lamb shoulder, cut into 1 inch pieces
  • 6 tablespoons Dijon mustard
  • 4 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon crumbled dried sage
  • 4 cloves garlic, chopped
  • 4 green bell peppers, cut into large chunks
  • 1 (10 ounce) package whole fresh mushrooms
  • 1 (16 ounce) can pineapple chunks, drained with juice reserved
  • 1 pint cherry tomatoes
  • 4 onions, quartered
  • 1 (10 ounce) jar maraschino cherries, drained and juice reserved
  • 1/3 cup melted butter or margarine

DIRECTIONS

  1. Place lamb in a large bowl.
  2. In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
  3. Preheat outdoor grill for direct heat.
  4. Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
  5. In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
  6. Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2006 by SHAUN0203
I love this recipe! The first time I made it, my husband said he could eat it every day, but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2006 by Dan D.
Excellent mariade. Easy and flavorful. I didn't even watch the proportions-- just threw... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2006 by CHARIS1517
Delicious marinade. We used new potatoes instead of cherries and mushrooms and that was very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2007 by mimuful
Instead of kabobs I just used the marinade and grilled the lamb...it was so delicious! My... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2007 by amanda.
This marinade is awesome! I used it on a couple pieces of lamb shoulder instead of doing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2007 by BABIDOLL02
I omitted the fruit and threw these on the grill without basting them with anything. Very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2007 by MTFETYKO
Excellent! Used boneless leg of lamb. Added juice from half of a lemon to marinade. Used... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2008 by COOKS2MUCH
The marinade was great - just totally overpowered the lamb. When I eat lamb I want to taste... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2008 by Twigfilly
Awesome! Served these as part of a seder meal and everyone, including the children, loved the... MORE