Lamb Kabobs Recipe
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.
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