Summer Lamb Kabobs
Recipe by Seneca Castle Lamb and Gardens from allrecipes.com
Dinner 9 Hr. 32 Mins.
Ingredients
20
20 servings
- •5 pounds boneless lamb shoulder, cut into 1 inch pieces
- •6 tablespoons Dijon mustard
- •4 tablespoons white wine vinegar
- •4 tablespoons olive oil
- •0.5 teaspoon salt
- •0.5 teaspoon black pepper
- •0.5 teaspoon chopped fresh rosemary
- •0.5 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
- •0.33333334326744 cup melted butter or margarine
Instructions
- Place lamb in a large bowl.
- 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.
- Preheat outdoor grill for direct heat.
- Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
- In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
- Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
Nutritional Facts
Per 20 servings
- Calories: 406
- Carbohydrate: 13g
- Fat: 30g
- Fiber: 1g
- Protein: 20g
- Sugar: 5g
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