Cranberry-Glazed Lamb Skewers Recipe
Cranberry-Glazed Lamb Skewers Recipe photo by Taste of Home
Next Recipe

Cranberry-Glazed Lamb Skewers Recipe

Be the first to add a review
Publisher Photo
Lamb marinated with savory cranberry sauce—I love making this for Christmas parties. Guests will appreciate that it's not your average appetizer. —Kim Yuille, Brooklyn, New York
TOTAL TIME: Prep: 25 min. + marinating Broil: 5 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + marinating Broil: 5 min.
MAKES: 16 servings


  • 2 cans (14 ounces each) whole-berry cranberry sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 pounds boneless leg of lamb, cut into 1/4-inch-thick strips


  1. In a small bowl, combine the first six ingredients, stirring to dissolve sugar; transfer 1-1/2 cups to a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate for several hours or overnight. Cover and refrigerate remaining cranberry mixture.
  2. Remove lamb from marinade; discard marinade. Thread lamb strips, weaving back and forth, onto 16 metal or soaked wooden skewers. Arrange in greased foil-lined 15-in. x 10-in. x 1-in. baking pans. Broil 4 in. from the heat for 2-3 minutes on each side or until lamb reaches desired doneness.
  3. Meanwhile, in a small saucepan, bring reserved cranberry mixture just to a boil over medium heat, stirring frequently. Serve with lamb. Yield: 16 appetizers.
Originally published as Cranberry-Glazed Lamb Skewers in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p65

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Cranberry-Glazed Lamb Skewers

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image