Best Lamb Shish Kabobs Recipes

LAMB SHISH KABOBS

Steps:

• 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.

LAMB SHISH KABOBS

Steps:

• Mix together a marinade of lemon, oil, oregano, and garlic. Add meat and let marinate for 2 to 3 hours in the refrigerator. Remove meat from the marinade and thread on skewers. Place on a hot grill, turning a few times, for 10 to 15 minutes.

LAMB SHISH KABOBS

Steps:

• Place lamb in shallow glass or plastic dish; pour dressing over lamb. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• Remove lamb from marinade; reserve marinade. Thread lamb, onions, pineapple and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece.
• Set oven control to broil. Place skewers on rack in broiler pan. Brush with half of the reserved marinade. Broil with tops 4 to 5 inches from heat about 6 minutes or until lamb is brown. Turn kabobs; brush with remaining marinade. Broil about 5 minutes longer or until lamb is tender. Serve kabobs on rice; sprinkle with parsley.

LAMB SHISH KABOBS

Steps:

• Combine all ingredients but lamb in glass or pottery bowl (molasses may be substituted for sugar). Add lamb cubes marinate in refrigerator for 6 to 8 hours. Soak wooden skewers in water for 30 minutes prior to using them. Arrange meat cubes on skewer, allowing space between every two pieces. Broil over hot coals or 3 inches from preheated oven broiler for about 15 minutes, turning frequently. If desired, thread whole canned mushrooms and small onions onto skewer alternately with pieces of lamb add cherry tomatoes for last 5 minutes of cooking, if desired. Serve immediately with Rice Pilaff (see recipe in this cookbook), if desired.