Lamb and Fruit Kebabs
The fruits and vegetables on these marinated lamb kebabs are a great compliment to the lamb. Try it!
Ingredients
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
Directions
Preparation:20min ›
Cook:12min ›
Extra time:8hours marinating ›
Ready in:8hours32min
- Place lamb in a large bowl.
- 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.
- Preheat barbecue for direct heat.
- Place marinated lamb, fruit and vegetables on stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
- In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
- Place skewers on preheated barbecue and cook about 12 minutes, turning and brushing with butter sauce.
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Reviews and Ratings
Global Ratings:
(32)
Reviews in English (26)
I love this recipe! The first time I made it, my husband said he could eat it every day, but I'm limiting him to once/week! We don't add the cherries - too sweet for our tastes. Tastes great without them! - 11 Jun 2006 (Review from Allrecipes USA and Canada)
Excellent mariade. Easy and flavorful. I didn't even watch the proportions-- just threw together in a plastic bag, dropped in meat and let sit overnight. - 26 Apr 2006 (Review from Allrecipes USA and Canada)
Delicious marinade. We used new potatoes instead of cherries and mushrooms and that was very good too. - 28 Jun 2006 (Review from Allrecipes USA and Canada)
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