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Grilled Lamb Kebobs

Grilled Lamb Kebobs

Grilled Lamb Kebobs
Recipe By:
Recipe type: Lamb Kebobs
  • LAMB KEBOBS (I usually purchase them at Fresh Market. They are already prepared on skewers. If not have butcher cut you strips of lamb from the tenderloin of the lamb.) I usually figure 2 skewers per person.
  • 4-6 sprigs of fresh rosemary, removed from stem and roughly chopped
  • ½ c. extra virgin olive oil
  • ¼ c. balsamic vinegar
  • ¼ c. honey
  • ¼ c. spicy mustard
  • Kosher salt and fresh black pepper
  • Red-wine reduction basting sauce
  1. Season kebobs and set in a shallow pan.
  2. Mix the rosemary, olive oil, vinegar, honey and mustard and pour over the kebobs and rub it all over them and let set in refrigerator overnite or for at least 4 hours.
  3. Make the basting sauce.
  4. Grill kebobs to the degree of doneness that you like. They do not take very long to cook.
  5. Baste the kebobs with the sauce.
  6. Serve.
*****If you have any leftover kebobs, they make great wraps.
Grilled Lamb Kebobs
Recipe By:
Recipe type: Red Wine Reduction Basting Sauce
  • 1 bottle of red wine (inexpensive or if you have any leftover wine just dump them all together.)
  • 1 stick butter
  • 1 onion, diced
  • ½ c. honey
  • ½ c. balsamic vinegar
  1. Saute onion in butter.
  2. Add wine and reduce by ½.
  3. Add honey and vinegar, let simmer for about 15-20 minutes.
  4. Cool and place in smaller containers and refrigerate.
*****Use to baste during grilling and after. I use this on pork, lamb and duck breasts.
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