New this month
Get the Allrecipes magazine just $7.99

Summer Lamb Kabobs

Seneca Castle Lamb & Gardens

"This is an awesome treat for the 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."
Added to shopping list. Go to shopping list.


8 h 32 m servings 406 cals
Original recipe yields 20 servings


  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 26
  1. 34 Ratings

Most helpful positive review

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 w...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 w...

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.

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

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 t...

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.

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

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.

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 th...

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 ...