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Shish Kabobs

Shish Kabobs

Oxmoor House JANUARY 1984

  • Yield: 8 to 10 servings

Ingredients

  • 1 (5-pound) boneless leg of lamb, cut into 1 1/2-inch cubes
  • 1 cup port or other sweet red wine
  • 1/2 cup vinegar
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons sugar
  • 1 teaspoon dried whole oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 4 medium-size green peppers, seeded and cut into 1 1/2-inch pieces
  • 1/2 pound fresh mushrooms
  • 1 (10-ounce) package pearl onions
  • 1 pint cherry tomatoes
  • Hot cooked rice

Preparation

Remove excess fat and fell (tissue- like covering) from lamb.

Combine next 11 ingredients in a large shallow container. Add lamb; cover and marinate in refrigerator overnight.

Remove lamb from marinade; discard marinade. Alternate cubes of lamb with green pepper, mushrooms, pearl onions, and tomatoes on skewers. Place kabobs on grill about 5 inches from medium coals. Grill 15 to 20 minutes, turning frequently. Serve over hot cooked rice.

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