Festive Lamb Kebabs Recipe
Ingredients
1 1/2 cups dry white wine
2/3 cup fresh lemon juice
2 cups vegetable oil
4 large garlic cloves, mashed
1 1/2 teaspoons oregano
1 teaspoon thyme leaves
1 teaspoon sweet basil
3 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 1/2 pounds boneless lamb, cut into 1 1/2-inch cubes
1 1/2 pounds small white onions, peeled
1 medium-sized (about 3 1/2 pounds) pineapple
4 green bell peppers, seeded, ribs removed, cut into eighths
16 preserved kumquats
1 1/2 pounds large mushrooms, cleaned and stemmed
Directions
Combine wine, lemon juice, oil, garlic, oregano, thyme, basil, Worcestershire sauce, salt, and pepper.
Add cubed lamb and mix gently.
Cover and refrigerate the lamb overnight.
Turn meat several times during this period.
When ready to assemble the kebabs, begin by parboiling the onions 3 to 5 minutes to soften them slightly.
Drain and set them aside.
Skin and core the pineapple.
Cut pineapple into 2-inch pieces.
Set aside.
Remove lamb from marinade, saving marinade to brush on kebabs as they roast.
Thread skewers decoratively with lamb, peppers, pineapple, onions, kumquats, and mushroom caps.
Barbecue or broil kebabs 15 to 20 minutes, or until done to taste.
Turn and baste with marinade as necessary.
Add cubed lamb and mix gently.
Cover and refrigerate the lamb overnight.
Turn meat several times during this period.
When ready to assemble the kebabs, begin by parboiling the onions 3 to 5 minutes to soften them slightly.
Drain and set them aside.
Skin and core the pineapple.
Cut pineapple into 2-inch pieces.
Set aside.
Remove lamb from marinade, saving marinade to brush on kebabs as they roast.
Thread skewers decoratively with lamb, peppers, pineapple, onions, kumquats, and mushroom caps.
Barbecue or broil kebabs 15 to 20 minutes, or until done to taste.
Turn and baste with marinade as necessary.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
