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Summer Lamb Kabobs

Summer Lamb Kabobs

  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    8 h 32 m
Seneca Castle Lamb & Gardens

Seneca Castle Lamb & Gardens

This is an awesome treat for the summer grill. We raise grass fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe the combination of herbs and spices complement this meat and make a great family and friend favorite.

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Place lamb in a large bowl.
  2. In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
  3. Preheat outdoor grill for direct heat.
  4. Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
  5. In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
  6. Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
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Reviews

SHAUN0203
15

SHAUN0203

6/11/2006

I love this recipe! The first time I made it, my husband said he could eat it every day, but I'm limiting him to once/week! We don't add the cherries - too sweet for our tastes. Tastes great without them!

Dan D.
14

Dan D.

4/26/2006

Excellent mariade. Easy and flavorful. I didn't even watch the proportions-- just threw together in a plastic bag, dropped in meat and let sit overnight.

CHARIS1517
13

CHARIS1517

6/28/2006

Delicious marinade. We used new potatoes instead of cherries and mushrooms and that was very good too.

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