Reviewed: May 27, 2012

Very good kabobs. I used boneless leg of lamb, and mixed colors of bell peppers. I used the cherry juice in the basting sauce but only used the cherries as a garnish. I had two guests here that had never tasted lamb and they both thought it was excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Wyattdogster

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

Reviewed: Sep. 19, 2011

Great flavor - marinated 2 days. Lamb shoulder steaks. Grilled in cast iron skillet.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lily Butler

Reviewed: Sep. 18, 2010

Very good! Made as written. No gamey aftertaste that you sometimes get with lamb.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kfcooke

Reviewed: Aug. 21, 2010

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jen Woy

Cooking Level: Expert

Living In: San Anselmo, California, USA

Reviewed: May 31, 2010

Delicious marinade! Thanks for sharing. Used it on both lamb and chicken kabobs. Omitted the pineapple & maraschino cherries since didn't have them, and also the butter.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MHBMHB

Reviewed: May 16, 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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

boz

Cooking Level: Intermediate

Living In: Auberry, California, USA

Reviewed: May 9, 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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

weatherking

Cooking Level: Intermediate

Home Town: Friday Harbor, Washington, USA

Living In: Loomis, California, USA

Reviewed: Sep. 8, 2009

What a delicious recipe - I made 1/4 of the marinde and poured it over 5 loin lamb chops. I doubled the oil (which was only 2 tbsp given the proportions) as I found the mustard taste too strong - but the added oil was just the ticket. I only refrigerated the lamb for a few hours and the flavour was awesome. Will try as kebobs in the future.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Apr. 22, 2009

GREAT! wonderful alternative to the usual olive oil and garlic we Greeks tend to use on lamb! Crowd pleaser....everyone loved it at Easter!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CRUSHT

Reviewed: Apr. 20, 2009

WOW! I had doubles the recipe and served this for the kids at church on Easter and they licked the plate! They could not believe it was lamb and we will be using this as a staple meal for any occasion. Thanks!!

Was this review helpful? [ YES ]
3 users found this review helpful