Lamb Kabobs Recipe
Ingredients
| Lamb | 1 1/2 Pound | |
| 1/4 cup plus 2 tablespoons white wine vinegar | ||
| 1/4 cup plus 2 tablespoons water | ||
| Parsley | 2 Tablespoon, chopped | |
| 1 tablespoon plus 1 1/2 teaspoons sugar | ||
| Dried rosemary | 1 Tablespoon, crushed | |
| Dry sherry | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 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.
Chef
