Barbecued Lamb Kabobs
Country
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.
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 20 min. + marinating Grill: 15 min.
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 large onion, chopped
- 2 garlic cloves, minced
- Salt to taste
- Pepper to taste
- 1/2 cup vegetable oil
- 1/2 cup lemon juice
- 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.