Barbecued Lamb Kabobs

To fully enjoy this dish, just serve it for dinner, as a snack or appetizer with some hot bread and a beverage. It's nice to serve at parties, and as a late-night snack, too! It can be made the day before, and it also freezes well.

Yield

8 to 10 servings

Meat Ingredients

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

Marinade Ingredients

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

Dipping Sauce Ingredients

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

Directions

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 to 8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F (63°C); medium, 160°F (71°C); well-done, 170°F (77°C)).

For the dipping sauce: In a blender, add all the sauce ingredients. Cover and process on high until smooth. Serve with lamb.

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