Recipe by Seneca Castle Lamb & Gardens
"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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boneless lamb shoulder, cut into 1 inch pieces
white wine vinegar
chopped fresh rosemary
crumbled dried sage
green bell peppers, cut into large chunks
1 (10 ounce) package
whole fresh mushrooms
1 (16 ounce) can
pineapple chunks, drained with juice reserved
1 (10 ounce) jar
maraschino cherries, drained and juice reserved
melted butter or margarine
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!
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.
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 then transfer to ziplock bags with 2-3 servings per bag. Freeze and pull out for an easy barbeque. Wonderful!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Lamb Kabobs
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 273
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