Imfamous Patio Kabobs
- Yield 6 servings
Spend more time with your guests, and less time in the kitchen, when you prepare these delicous lamb kabobs.
Ingredients
- 2 pounds lean lamb, cut into 1 1/2-inch cubes
- 18 small onions, peeled
- 2 -- green peppers, seeded and cut into 2-inch squares
- -- Metal or bamboo skewers
- Basting Sauce:
- 2 cups olive or vegetable oil
- 1/2 cup water
- 1/4 cup soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 -- garlic clove, crushed
- 1/4 teaspoon dried rosemary
- Marinade:
- 1 cup basting sauce
- 1/2 cup wine vinegar
- 1/2 cup water
Instructions
- In a medium bowl, combine all basting sauce ingredients. Transfer to a jar and refrigerate, covered, until needed.
- In a small bowl, combine all marinade ingredients. Refrigerated, covered, until needed.
- Place lamb in large bowl or casserole. Add marinade. Refrigerate, covered, overnight, strirring occasionally.
- Thread lamb cubes, peppers and onions on metal or water soaked bamboo skewers.
- Grill 30 to 40 minutes over a slow fire, turning often and basting with sauce.
Recipe reprinted with permission from The Junior League of Rochester’s For Goodness Taste (The Junior League of Rochester, Inc., Rochester, NY, 1991).
