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Barbecued Lamb Kabobs

 Barbecued Lamb Kabobs
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.
8-10 ServingsPrep: 20 min. + marinating Grill: 15 min.


  • 2-1/2 pounds boneless leg of lamb, cut into 1-inch cubes
  • 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
  • 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


  • 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.

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Barbecued Lamb Kabobs (continued)

Directions (continued)

  • Cover and process on high until smooth. Serve with lamb. Yield: 8-10
  • servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.