Barbecued Lamb Kabobs Recipe

Barbecued Lamb Kabobs Recipe
Barbecued Lamb Kabobs Recipe photo by Taste of Home
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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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.

Ingredients

  • 2-1/2 pounds boneless lamb, cut into 1-inch cubes
  • MARINADE:
  • 2 tablespoons parsley flakes
  • 2 tablespoons onion flakes
  • 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
  • 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. Put marinated lamb on skewers; broil or grill, turning at intervals until lamb is brown and cooked (about 15 minutes on medium-hot grill). Combine first six dipping sauce ingredients in blender; add peppers last. Serve hot with warm Syrian or French bread. Yield: 8-10 servings.
Originally published as Barbecued Lamb Kabobs in Country June/July 1990, p51

  • 2-1/2 pounds boneless lamb, cut into 1-inch cubes
  • MARINADE:
  • 2 tablespoons parsley flakes
  • 2 tablespoons onion flakes
  • 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
  • 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
  1. Combine marinade ingredients in heavy plastic bag; add lamb and marinate overnight or at least 5 hours, turning bag occasionally. Put marinated lamb on skewers; broil or grill, turning at intervals until lamb is brown and cooked (about 15 minutes on medium-hot grill). Combine first six dipping sauce ingredients in blender; add peppers last. Serve hot with warm Syrian or French bread. Yield: 8-10 servings.
Originally published as Barbecued Lamb Kabobs in Country June/July 1990, p51

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