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Apple-icious Lamb Kabobs
2 pound lamb leg or shoulder, cut into 1 1/4 inch cubes
1 cup apple juice
1 tablespoon worcestershire sauce
2 cloves garlic, sliced
1/2 teaspoon lemon pepper
1/4 teaspoon ground ginger
1 large apple, cut into 12 wedges
Vegetables:
1 large green or red bell pepper, cut into 1 1/4 inch cubes
1 large onion, cut into 1 1/4 inch cubes
1 small summer squash, cut into 1 1/4 inch cubes
8 twelve inch bamboo skewers soaked in water
Place lamb cubes in sealable plastic bag. Combine apple juice,
worcestershire sauce, garlic, lemon pepper and ginger. Pour over lamb, turning to coat. Refrigerate for at least 2 hours and up to 24 hours.
Remove meat from marinade, discard marinade, and thread on skewers, alternating meat, apples and vegetables.
To Grill: Cook over medium-hot coals. Grill lamb kabobs 4 inches from coals for 12 to 18 minutes or to desired degree of doneness. Turn occasionally and bush with barbecue sauce while grilling.
To Broil: Place lamb kabobs on broiler pan which has been lightly oiled or sprayed with nonstick coating. Broil lamb 4 inches from source of heat. Brush with barbecue sauce and turn kabobs occasionally while broiling.
Continue to brush with barbecue sauce. Cook approximately 12 to 18 minutes or to desired degree of doneness.
Serves 8.
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Apple-icious Lamb Kabobs
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Category: Recipes
Prep Time: Cook Time: Total Time:
Apple-icious Lamb Kabobs
2 pound lamb leg or shoulder, cut into 1 1/4 inch cubes
1 cup apple juice
1 tablespoon worcestershire sauce
2 cloves garlic, sliced
1/2 teaspoon lemon pepper
1/4 teaspoon ground ginger
1 large apple, cut into 12 wedges
Vegetables:
1 large green or red bell pepper, cut into 1 1/4 inch cubes
1 large onion, cut into 1 1/4 inch cubes
1 small summer squash, cut into 1 1/4 inch cubes
8 twelve inch bamboo skewers soaked in water
Place lamb cubes in sealable plastic bag. Combine apple juice,
worcestershire sauce, garlic, lemon pepper and ginger. Pour over lamb, turning to coat. Refrigerate for at least 2 hours and up to 24 hours.
Remove meat from marinade, discard marinade, and thread on skewers, alternating meat, apples and vegetables.
To Grill: Cook over medium-hot coals. Grill lamb kabobs 4 inches from coals for 12 to 18 minutes or to desired degree of doneness. Turn occasionally and bush with barbecue sauce while grilling.
To Broil: Place lamb kabobs on broiler pan which has been lightly oiled or sprayed with nonstick coating. Broil lamb 4 inches from source of heat. Brush with barbecue sauce and turn kabobs occasionally while broiling.
Continue to brush with barbecue sauce. Cook approximately 12 to 18 minutes or to desired degree of doneness.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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