Lamb and Fruit Kebabs

Lamb and Fruit Kebabs


25 people made this

The fruits and vegetables on these marinated lamb kebabs are a great compliment to the lamb. Try it!

Seneca Castle Lamb & Gardens

Serves: 20 

  • 2 1/2 kg boneless lamb shoulder, cut into 3 cm pieces
  • 6 tablespoons Dijon mustard
  • 4 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon crumbled dried sage
  • 4 cloves garlic, chopped
  • 4 green capsicums, cut into large chunks
  • 300g whole fresh mushrooms
  • 500g tinned pineapple chunks, drained with juice reserved
  • 1 punnet cherry tomatoes
  • 4 onions, quartered
  • 1 (300g) jar maraschino cherries, drained and juice reserved
  • 85g melted butter or margarine

Preparation:20min  ›  Cook:12min  ›  Extra time:8hours marinating  ›  Ready in:8hours32min 

  1. Place lamb in a large bowl.
  2. In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage and garlic. Pour over lamb and mix to coat meat. Cover, and refrigerate overnight.
  3. Preheat barbecue for direct heat.
  4. Place marinated lamb, fruit and vegetables on stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
  5. In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
  6. Place skewers on preheated barbecue and cook about 12 minutes, turning and brushing with butter sauce.

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