Savory Summer Lamb Kabobs
Bright, juicy, and full of flavor, these lamb kabobs are built for warm evenings and open flames. Marinated in a blend of red wine, garlic, herbs, and a touch of grape jelly, Shannon Ranch lamb sirloin soaks up every bit of sweet-savory goodness. Skewered with peppers and onions, then grilled or broiled to your liking, these kabobs are an easy go-to for casual dinners, backyard gatherings, or anyone craving something bold and unfussy.
Recipe Information
Prep Time: 260 Minutes
Cook Time: 15 Minutes
Total Time: 275 Minutes
Total Servings: 4
Ingredients
Lamb Kabobs
- 1.5 lb Shannon Ranch Lamb Sirloin Roast (cut into 1 1/2 inch cubes)
- 1 small red onion (cut into 1 1/2 inch strips)
- 1 red bell pepper (cut into 1 1/2 inch cubes)
- 12 inch wooden skewers (soaked in water)
- Savory Summer Marinade
Savory Summer Marinade
- ½ cup dry red wine or orange juice
- ¼ cup fat-free chicken broth
- 3 tbsp grape jelly
- 3 tbsp red wine vinegar
- 3 garlic cloves (minced)
- 2 tsp dried rosemary leaves (crushed)
- 2 tsp dried marjoram leaves (crushed)
- 1 bay leaf
- 1 tsp seasoned salt
- 1 tsp finely chopped ginger root
Directions
In medium bowl, blend marinade ingredients. Add lamb cubes; cover, refrigerate and marinate 4 to 24 hours. Mix several times. Remove meat from marinade and discard marinade. Thread on skewers, alternating meat, onion, and bell pepper.
To Broil: Cook lamb 4 inches from heat source. Broil for 5 to 6 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
To Grill: Cook lamb over medium-hot coals. Grill 4 inches over coals for 5 to 6 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
Cover and let stand 10 minutes. Internal temperature will rise about 10 degrees.