Summer Lamb Kabobs Recipe - Allrecipes.com
Summer Lamb Kabobs Recipe
  • READY IN 8+ hrs

Summer Lamb Kabobs

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 12 mins
  • READY IN 8 hrs 32 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2006

I love this recipe! The first time I made it, my husband said he could eat it every day, but I'm limiting him to once/week! We don't add the cherries - too sweet for our tastes. Tastes great without them!

 
Most Helpful Critical Review
Jul 13, 2008

The marinade was great - just totally overpowered the lamb. When I eat lamb I want to taste the lamb especially considering the cost of lamb. Perhaps if I just brushed it over the lamb on the grill instead of marinating it that would have been better. But I don't think I would waste more lamb on this recipe, sorry.

 
Apr 26, 2006

Excellent mariade. Easy and flavorful. I didn't even watch the proportions-- just threw together in a plastic bag, dropped in meat and let sit overnight.

 
Jun 28, 2006

Delicious marinade. We used new potatoes instead of cherries and mushrooms and that was very good too.

 
May 11, 2010

My wife is not normally a lamb eater but this marinade has changed that! We buy boned leg of lamb cut into kabob sizes and mix the marinade and lamb in a large container, let it sit overnight then transfer to ziplock bags with 2-3 servings per bag. Freeze and pull out for an easy barbeque. Wonderful!

 
Nov 10, 2007

This marinade is awesome! I used it on a couple pieces of lamb shoulder instead of doing kabobs and it was amazing. The husband and I both enjoyed it.

 
Aug 23, 2010

Good marinade and flavors. I didn't use the cherries but I did use the pineapple. Will make again.

 
May 17, 2010

Cut recipe in third....mostly 2 tablespoons of the Dijon mustard. marinaded for about 2 hours. This was really tasty. Did not add any of the fruit, just peppers, onions and mushrooms. Dredged them in the sauce when I put on the skewer. Served with spinach salad and pilaf, great!

 

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Nutrition

  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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