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Summer Lamb
Kabobs |
INGREDIENTS: |
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5
pounds lamb kabob meat, cut into 1 inch pieces
6 tablespoons Dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1/3 cup melted butter |
DIRECTIONS: |
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1. |
Place lamb in a large bowl. |
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2. |
In
a separate bowl, stir together mustard, vinegar, olive oil, salt,
pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat
meat. Cover, and refrigerate overnight. |
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3. |
Preheat outdoor grill for direct heat. |
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4. |
Add marinated lamb, fruit, and vegetables to stainless steel or
bamboo skewers. Reserve some of the juice from pineapple chunks and
cherries. |
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5. |
In
a small bowl, stir together melted butter and splashes of juice from
the pineapples and cherries to create a basting sauce. |
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6. |
Place skewers on preheated grill, and cook about 12 minutes, turning
and brushing with butter sauce. |
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