Barbecued Lamb Kabobs

Photo: psfreeman

Serve this western Pennsylvania recipe as a snack or appetizer with some hot bread and a beverage. Works as a late-night snack, too; it can be made the day before, and it also freezes well. Recipe published in Country June/July 1990.

Yield: 10 servings
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Recipe Time

Prep Time:
Cook Time:
Marinate: 5 Hours


  • 2 1/2 pound(s) boneless leg of lamb, cut into 1-inch cubes
  • Marinade
  • 1/2 tablespoon(s) dried parsley flakes
  • 1/2 tablespoon(s) dried minced onion
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper
  • 1/2 cup(s) lemon juice
  • 1/2 cup(s) white wine or broth of choice
  • 2 tablespoon(s) soy sauce
  • Dipping Sauce:
  • 1/2 cup(s) canola oil
  • 1/2 cup(s) lemon juice
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • Salt to taste
  • Pepper to taste
  • Hot peppers to taste, chopped


  1. • Combine marinade ingredients in heavy plastic bag; add lamb and marinate overnight or at least 5 hours, turning bag occasionally.
  2. • Drain and discard marinade. Thread lamb on skewers; broil or grill on medium-hot grill for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  3. • For the dipping sauce, in a blender, add all the sauce ingredients. Cover and process on high until smooth. Serve with lamb. Yield: 8-10 servings.

August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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