Imfamous Patio Kabobs

  • Yield: 6 servings


2pounds lean lamb, cut into 1 1/2-inch cubes
18small onions, peeled
2-- green peppers, seeded and cut into 2-inch squares
-- Metal or bamboo skewers
Basting Sauce:
2cups olive or vegetable oil
1/2cup water
1/4cup soy sauce
1/2teaspoon salt
1/2teaspoon freshly ground pepper
1-- garlic clove, crushed
1/4teaspoon dried rosemary
1cup basting sauce
1/2cup wine vinegar
1/2cup 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).