Lamb Kabobs
From Valoriest 8 years agoIngredients
- 5 pounds boneless lamb shoulder, cut into 1 inch pieces shopping list
- 6 tablespoons Dijon mustard shopping list
- 4 tablespoons white wine vinegar shopping list
- 4 tablespoons olive oil shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1/2 teaspoon chopped fresh rosemary shopping list
- 1/2 teaspoon crumbled dried sage shopping list
- 4 cloves garlic, chopped shopping list
- 4 green bell peppers, cut into large chunks shopping list
- 1 (10 ounce) package whole fresh mushrooms shopping list
- 1 (16 ounce) can pineapple chunks, drained with juice reserved shopping list
- 1 pint cherry tomatoes shopping list
- 4 onions, quartered shopping list
- 1 (10 ounce) jar maraschino cherries, drained and juice reserved shopping list
- 1/3 cup melted butter or margarine shopping list
How to make it
- Place lamb in a large bowl.
- 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.
- Preheat outdoor grill for direct heat.
- Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
- In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
- Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
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