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best marinated lamb kabobs

(1 rating)
Stepperg avatar
Recipe by
Terry Lowenstein
@Stepperg
Laguna, CA

My Dad came up with this probably 55 years ago. It stands the test of time beautifully. Just remember to grill it on the rare side because it won't melt in your mouth if overcooked. We eat it very rare and it'll knock your socks off.

►
(1 rating)
yield 4 -6
cook time 10 Min
method Grill

Ingredients For best marinated lamb kabobs

  • 1 lg
    whole leg of lamb. i prefer boneless but bone in is cheaper
  • 1 lg
    can pineapple juice
  • 750ml
    bottle of tawny port
  • 1 tsp
    dry mustand
  • 1 tsp
    tsp garlic salt
  • 10 oz
    ketchup (that's a small bottle)
  • 1 Tbsp
    whole cloves, crushed in hand

How To Make best marinated lamb kabobs

  • 1
    Make the marinade in a large Dutch oven. Set aside.
  • 2
    Cube the lamb of ALL fat and gristle. (Have the butcher get as much fat off as possible before taking it home, that really helps.) Put all cubed meat in Dutch oven and put it in the fridge for 24 hours.
  • 3
    After 24 hours thread meat onto skewers. At this point you can add chunks of bell peppers, onion quarters and tomatoes if you wish. Put lamb kabobs on a hot grill and sear it, turning once. Do not over cook! You want it nice and pink inside. The time depends on how large the lamb pieces are. After a couple of minutes, pull a piece off and see how it looks. This is delicious. I make rice pilaf with whole mushrooms as a side dish.
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