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Gold Tequila & Chile Lamb Kebobs

Russ Myers


A delicious recipe for the grill.

★★★★★ 2 votes
5 / 6 servings
20 Min
10 Min


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2 lbs. boneless lamb, cut into 1 inch pieces
1/4 C. gold tequila
2 red chilies, seeded and minced
2 ripe tomatoes, chopped
1 med. purple onion, chopped
1/2 C. orange juice
1 Tbs. brown sugar
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 C. extra virgin olive oil
10 skewers

How to Make Gold Tequila & Chile Lamb Kebobs


  • 1Place the lamb in a large, self-sealing plastic bag.
  • 2Add the remaining ingredients and mix thoroughly.
  • 3Refrigerate for 2 hours or up to 12 hours.
  • 4If using bamboo skewers, soak each in water for 10 minutes.
  • 5Remove and drain the skewers.
  • 6Thread the lamb pieces onto each skewer.
  • 7Broil or grill over medium-high heat for about 5 minutes on each side, or until cooked to your preference.

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About Gold Tequila & Chile Lamb Kebobs

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: American

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