Best marinated lamb kabobs

Best Marinated Lamb Kabobs Recipe

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Terry Lowenstein


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 vote
24 Hr
10 Min


1 large
whole leg of lamb. i prefer boneless but bone in is cheaper
1 large
can pineapple juice
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


  • 1Make the marinade in a large Dutch oven. Set aside.
  • 2Cube 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.
  • 3After 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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About Best marinated lamb kabobs

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: American
Hashtags: #lamb, #kabobs, #marinated