Grass-fed Lamb Recipe

Grilled Lamb ’n Vegetable Kabobs

Lamb Kabobs


1 1/4 to 1 1/2 lb. lamb cubes for kabobs or boneless lamb leg, cut into 1 1/4 inch pieces
2/3 cup dry sherry
3 tablespoon olive oil
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon rosemary
1/4 teaspoon thyme leaves
8 small white boiling onions
1 small red pepper, cut into 8 (1 inch) pieces
8 medium fresh whole mushrooms


Combine sherry, oil, salt, Worcestershire sauce, pepper, oregano, rosemary and thyme. Place lamb cubes and marinade in plastic bag or utility dish, turning to coat. Tie bag securely or cover dish and marinade in refrigerator 2 hours.

Meanwhile, parboil onions in boiling water 8 minutes. Blanch red pepper pieces 2 minutes. Drain marinade from lamb cubes; reserve. Alternately thread 4 lamb cubes, 2 mushrooms, 2 onions and 2 red pepper pieces on each of four 12-inch skewers.

Crush both sides of kabobs with reserved marinade. Place kabobs on grill over ash-covered coals so surface of meat is 3 to 4 inches from heat. Broil at moderate temperature 8 to 12 minutes or to desired degree of doneness, turning and brushing with marinade occasionally.

Source: Cooks.Com