Lamb Kabobs Recipe
This Lamb Kabobs recipe has got everything to make you go weak on your knees. If it is an impressive Appetizer that you require, then this dish is the answer. Trust me when I say, you have to try Lamb Kabobs.
Ingredients
1 1/2 pounds boneless lamb, cut into 1 inch cubes
1/4 cup plus 2 tablespoons white wine vinegar
1/4 cup plus 2 tablespoons water
2 tablespoons chopped fresh parsley
1 tablespoon plus 1 1/2 teaspoons sugar
1 tablespoon dried whole rosemary, crushed
2 tablespoons dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
6 large fresh mushroom caps
Directions
Place lamb cubes in a large shallow container.
Combine remaining ingredients except mushrooms, stirring well; pour marinade over lamb.
Cover and refrigerate at least 2 hours, stirring lamb occasionally.
Remove lamb from marinade, reserving marinade.
Place 1/2 cup marinade in a small saucepan; set aside.
Reserve remaining marinade for basting.
Thread lamb on 6 skewers.
Grill over medium coals 15 to 20 minutes or until desired degree of doneness.
Turn and baste frequently with reserved marinade.
Add mushroom caps to marinade in saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 4 to 5 minutes.
Drain.
Thread a mushroom cap on each skewer.
Combine remaining ingredients except mushrooms, stirring well; pour marinade over lamb.
Cover and refrigerate at least 2 hours, stirring lamb occasionally.
Remove lamb from marinade, reserving marinade.
Place 1/2 cup marinade in a small saucepan; set aside.
Reserve remaining marinade for basting.
Thread lamb on 6 skewers.
Grill over medium coals 15 to 20 minutes or until desired degree of doneness.
Turn and baste frequently with reserved marinade.
Add mushroom caps to marinade in saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 4 to 5 minutes.
Drain.
Thread a mushroom cap on each skewer.
