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Barbecued Lamb Kabobs Recipe

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This is a dowry recipe I brought with me from western Pennsylvania. To fully enjoy this dish, just serve it as a snack or appetizer with some hot bread and a beverage. It's nice to serve at parties, and I like it as a late-night snack, too! It can be made the day before, and it also freezes well.

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Barbecued Lamb Kabobs Recipe

Prep: 20 min. + marinating Grill: 15 min.

Yield: 8-10 Servings

20 15 35

Ingredients

2-1/2 pounds boneless leg of lamb, cut into 1-inch cubes
MARINADE:
1/2 tablespoon dried parsley flakes
1/2 tablespoon dried minced onion
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup lemon juice
1/2 cup white wine or broth of choice
2 tablespoons soy sauce
DIPPING SAUCE:
1/2 cup canola oil
1/2 cup lemon juice
1 large onion, chopped
2 garlic cloves, minced
Salt to taste
Pepper to taste
Hot peppers to taste, chopped

Directions

Combine marinade ingredients in heavy plastic bag; add lamb and marinate overnight or at least 5 hours, turning bag occasionally.
Drain and discard marinade. Thread lamb on skewers; broil or grill on medium-hot grill for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
For the dipping sauce, in a blender, add all the sauce ingredients. Cover and process on high until smooth. Serve with lamb. Yield: 8-10 servings.

Originally published as Barbecued Lamb Kabobs in Country June/July 1990, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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