Best marinated lamb kabobs
★★★★★ 1 vote5
1 largewhole leg of lamb. i prefer boneless but bone in is cheaper
1 largecan pineapple juice
750mlbottle of tawny port
1 tspdry mustand
1 tsptsp garlic salt
10 ozketchup (that's a small bottle)
1 Tbspwhole cloves, crushed in hand
How to Make Best marinated lamb kabobs
- Make the marinade in a large Dutch oven. Set aside.
- 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.
- 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.