Recipe information
Ingredients for - Summer Lamb Kabobs
1. Boneless lamb shoulder, cut into 1 inch pieces - 5 pounds
10. Green bell peppers, cut into large chunks - 4
15. Maraschino cherries, drained and juice reserved - 1 (10 ounce) jar
16. Melted butter or margarine - ⅓ cup
How to cook deliciously - Summer Lamb Kabobs
1. Stage
Place lamb in a large bowl.
2. Stage
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. Stage
Preheat outdoor grill for direct heat.
4. Stage
Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
5. Stage
In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
6. Stage
Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
