Festive Lamb Kebabs Recipe

Festive Lamb Kebabs picture




 Dry white wine1 1⁄2 Cup (24 tbs)
 Lemon juice2⁄3 Cup (10.67 tbs)
 Vegetable oil2 Cup (32 tbs)
 Garlic4 Clove (20 gm), mashed
 Oregano1 1⁄2 Teaspoon
 Thyme leaves1 Teaspoon
 Sweet basil1 Teaspoon
 Worcestershire sauce3 Tablespoon
 Salt1 1⁄2 Teaspoon
 Ground black pepper1⁄2 Teaspoon
 Boneless lamb4 1⁄2 Pound, cut into 1 1/2-inch cubes (4.5 Pounds)
 Small white onions1 1⁄2 Pound, peeled
 Pineapple3 1⁄2 Pound (1 Medium Sized)
 Green bell peppers4 , seeded, ribs removed, cut into eighths
 Preserved kumquats16
 Large mushrooms1 1⁄2 Pound, cleaned and steamed

Nutrition Facts

Serving size: Complete recipe

Calories 9580 Calories from Fat 5266

% Daily Value*

Total Fat 594 g913.3%

Saturated Fat 110.3 g551.4%

Trans Fat 0 g

Cholesterol 1748.6 mg

Sodium 4836.5 mg201.5%

Total Carbohydrates 417 g139%

Dietary Fiber 76.3 g305.1%

Sugars 251.7 g

Protein 628 g1255.3%

Vitamin A 102.7% Vitamin C 2565.9%

Calcium 92% Iron 127.3%

*Based on a 2000 Calorie diet


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.
Image Courtesy : https://commons.wikimedia.org/wiki/File:Shish-kebab-MCB.jpg