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Course : Entree
Type of Prep : Broil, Marinate
Cuisine : U.S. Regional
 
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Lamb Kabobs

From Diana Rattray,
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Start this a day in advance so lamb can marinate overnight.

INGREDIENTS:

  • 1 1/2 to 2 pounds lamb, cut into 1-inch cubes
  • .
  • Marinade:
  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon curry powder
  • 3 cups sliced onions
  • dash cayenne pepper
  • 1 large clove garlic, crushed
  • 1 teaspoon dry mustard
  • 1 cup dry red wine
  • 2 tablespoons fresh chopped parsley, or 2 teaspoons dried parsley flakes
  • 1 cups chopped green pepper
  • .
  • 3 medium green bell peppers, each cut in 8 large pieces
  • 16 small white onions, peeled
  • 8 to 16 fresh whole mushrooms, washed

PREPARATION:

Directions for lamb kabobs
Place lamb cubes in a large roasting pan or other shallow nonreactive container. Combine all marinade ingredients; stir well and pour over lamb. Place green pepper pieces and onions in a pan of boiling water; boil for about 10 minutes then drain.

Add green pepper pieces, onions, and mushrooms to marinade. Toss gently to coat lamb and vegetables well. Cover and refrigerate overnight. When ready to cook, thread lamb, pepper pieces, onions, and mushrooms on skewers. Allow about 3 to 4 pieces of lamb, 3 pieces of pepper, 2 onions, and 1 or 2 mushrooms on each of 8 skewers.

Arrange skewers on rack in broiler pan; brush with marinade. Broil about 4 inches from heat turning and brushing with more marinade several times. Broil for about 20 minutes, or until lamb kabobs are done to your liking.
Lamb kabobs recipe serves 8.

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