Summer Lamb Kabobs

This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.

• Preparation Time: 20 mins
• Cooking Time: 12 mins
• Total Time: 32 mins
• Calories: 406 Calories

Ingredients

• ½ teaspoon salt
• 4 tablespoons olive oil
• 4 cloves garlic, chopped
• 4 onions, quartered
• ½ teaspoon chopped fresh rosemary
• 1 pint cherry tomatoes
• 6 tablespoons Dijon mustard
• ½ teaspoon black pepper
• 1 (10 ounce) package whole fresh mushrooms
• 1 (10 ounce) jar maraschino cherries, drained and juice reserved
• 5 pounds boneless lamb shoulder, cut into 1 inch pieces
• 4 tablespoons white wine vinegar
• ½ teaspoon crumbled dried sage
• 4 green bell peppers, cut into large chunks
• 1 (16 ounce) can pineapple chunks, drained with juice reserved
• ⅓ cup melted butter or margarine

Recipe Instructions

Step 1

Place lamb in a large bowl.

Step 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.

Step 3

Preheat outdoor grill for direct heat.

Step 4

Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.

Step 5

In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.

Step 6

Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.