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Herb-Infused Lamb Kabobs

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PREP TIME
20 min
COOKING TIME
12 min
TOTAL TIME
512 min
SERVINGS
20 servings
Dinner U.S.
Herb-Infused Lamb Kabobs
Ingredients
  • 5 pounds boneless lamb shoulder, cut into 1 inch 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 bell peppers, cut into large chunks
  • 1 (10 ounce) package whole fresh mushrooms
  • 1 (16 ounce) can pineapple chunks, drained with juice reserved
  • 1 pint cherry tomatoes
  • 4 onions, quartered
  • 1 (10 ounce) jar maraschino cherries, drained and juice reserved
  • 1/3 cup melted butter or margarine
Instructions
1
Combine lamb meat in a spacious container.
2
In another dish, blend together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour the mixture over lamb meat, ensuring it's evenly coated. Cover the bowl with a lid and refrigerate for an extended period of time, ideally overnight.
3
Prepare the outdoor grill by preheating it to a high temperature suitable for direct heat.
4
Thread marinated lamb, fruit, and vegetables onto skewers. Set aside some of the juice from pineapple chunks and cherries for later use.
5
In a small container, combine melted butter with a few splashes of juice from the pineapples and cherries. Stir until well combined to create a basting sauce.
6
Place the skewers on the preheated grill and cook for approximately 12 minutes, turning occasionally and brushing with butter sauce.