| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Marinated California Lamb Kebabs are quick to prepare and cook, but you must allow meat to marinate overnight or up to 24 hours. Marinating allows the budget-minded cook to use less expensive cuts of meat since many marinades not only flavor the meat, but tenderize it also. The best cuts for marinated lamb kebabs are sirloin, shoulder or leg. Don’t use the more expensive rib and loin cuts because they will become too tender, especially in acidic marinades.

Marinated California Lamb Kebabs

2 pounds boneless California lamb, from sirloin, shoulder or leg, external fat removed

1 (16-ounce) bottle marinade

2 red onions, cut into 1-inch cubes

1 each red and green pepper, cut into 1 1/2-inch pieces

12 fresh white or crimini mushrooms

1 (6-ounce) package rice pilaf, prepared according to package directions

1. Cut lamb into 1 1/2-inch cubes; place in glass dish and cover with marinade. Cover and refrigerate overnight and up to 24 hours.
2. Thread marinated lamb onto metal or water-soaked wooden skewers, alternating with onion, pepper and mushrooms.
3. Grill over medium hot coals, on a gas grill or under the broiler. Grill 3 to 4 minutes per side for medium-rare and 4 to 5 minutes per side for medium.
4. Serve kebabs on a bed of rice pilaf.

Makes 4 to 6 servings.

Recipe and photograph provided courtesy of the California Sheep Commission.