BARBECUED LAMB KABOBS

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Barbecued Lamb Kabobs image

This is a dowry recipe I brought with me from western Pennsylvania. To fully enjoy this dish, just serve it as a snack or appetizer with some hot bread and a beverage. It's nice to serve at parties, and I like it as a late-night snack, too! It can be made the day before, and it also freezes well.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8-10 servings.

Number Of Ingredients 17

2-1/2 pounds boneless leg of lamb, cut into 1-inch cubes
MARINADE:
1/2 tablespoon dried parsley flakes
1/2 tablespoon dried minced onion
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup lemon juice
1/2 cup white wine or broth of choice
2 tablespoons soy sauce
DIPPING SAUCE:
1/2 cup canola oil
1/2 cup lemon juice
1 large onion, chopped
2 garlic cloves, minced
Salt to taste
Pepper to taste
Hot peppers to taste, chopped

Steps:

  • Combine marinade ingredients in shallow dish; add lamb and marinate overnight or at least 5 hours, turning lamb occasionally. , Drain and discard marinade. Thread lamb on skewers; broil or grill on medium-hot grill for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , For the dipping sauce, in a blender, add all the sauce ingredients. Cover and process on high until smooth. Serve with lamb.

Nutrition Facts :

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