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.


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
1 cup basting sauce
1/2 cup wine vinegar
1/2 cup water


  1. In a medium bowl, combine all basting sauce ingredients.  Transfer to a jar and refrigerate, covered, until needed. 
  2. In a small bowl, combine all marinade ingredients.  Refrigerated, covered, until needed.
  3. Place lamb in large bowl or casserole.  Add marinade.  Refrigerate, covered, overnight, strirring occasionally.
  4. Thread lamb cubes, peppers and onions on metal or water soaked bamboo skewers.
  5. 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).




Get every new post delivered to your Inbox.

Join 283 other followers