Ingredients

Adjust Servings:

	5 lbs boneless lamb shoulder – cut into 1 inch pieces
	6 tbsp Dijon mustard
	4 tbsp white wine vinegar
	4 tbsp olive oil
	1/2 tsp salt
	1/2 tsp black pepper
	1/2 tsp fresh rosemary – chopped
	1/2 tsp dried sage – crumbled
	4 cloves garlic – chopped
	4 green bell peppers – cut into large chunks
	10 oz whole fresh mushrooms
	16 oz pineapple chunks – drained with juice reserved
	1 pint cherry tomatoes
	4 onions – quartered
	1 large white onion
	10 oz maraschino cherries – drained with juice reserved
	1/3 cup butter or margarine – melted

Nutritional information

406 kcal

calories

13.2 g

carbohydrates

20 g

protein

30.3 g

fat

266 mg

sodium

90 mg

cholesterol

Summer Lamb Kabobs

Name: Summer Lamb Kabobs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 Servings
Ingredients: lbs boneless lamb shoulder – cut into 1 inch pieces: 5; tbsp Dijon mustard: 6; tbsp white wine vinegar: 4; tbsp olive oil: 4; tsp salt: 1/2; tsp black pepper: 1/2; tsp fresh rosemary – chopped : 1/2; tsp dried sage – crumbled : 1/2; cloves garlic – chopped: 4; green bell peppers – cut into large chunks: 4; oz whole fresh mushrooms: 10; oz pineapple chunks – drained with juice reserved: 16; pint cherry tomatoes: 1; onions – quartered: 4; large white onion: 1; oz maraschino cherries – drained with juice reserved: 10; cup butter or margarine – melted: 1/3

Features:

Cuisine:

25 mins
Serves 8
Easy

Ingredients

5 lbs boneless lamb shoulder – cut into 1 inch pieces
6 tbsp Dijon mustard
4 tbsp white wine vinegar
4 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp fresh rosemary – chopped
1/2 tsp dried sage – crumbled
4 cloves garlic – chopped
4 green bell peppers – cut into large chunks
10 oz whole fresh mushrooms
16 oz pineapple chunks – drained with juice reserved
1 pint cherry tomatoes
4 onions – quartered
1 large white onion
10 oz maraschino cherries – drained with juice reserved
1/3 cup butter or margarine – melted

How to make Summer Lamb Kabobs

Add lamb to a large bowl.
Stir in mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic in a separate bowl.
- Coat the meat with the solution by pouring it over the lamb.
- Cover, and refrigerate the lamb overnight.
Preheat the outdoor grill for direct heat.
Add the marinated lamb, fruit, and vegetables to bamboo or stainless-steel skewers.
Stir the melted butter and splashes of juice from the pineapples and cherries together in a small bowl to create a basting sauce.
Place skewers on the preheated grill and cook for about 12 mins.
Turn the kabobs and brush with butter sauce.

Trivia

Kabobs are loved cuisine on every continent except Antartica.