Back to recipe archive

Lamb-Kabobs

Ingredients

1-1/2 pounds boneless lamb, cut into 1-inch cubes	1/4 cup plus 2 tablespoons white wine vinegar	1/4 cup plus 2 tablespoons water
2 tablespoons chopped fresh parsley	1 tablespoon plus 1-1/2 teaspoons sugar	1 tablespoon dried whole rosemary, crushed
2 tablespoons dry sherry	1/2 teaspoon salt	1/4 teaspoon pepper
6 large fresh mushroom caps

1	Place lamb cubes in a large shallow container. Combine remaining ingredients except mushrooms, stirring well; pour marinade over lamb. Cover and refrigerate at least 2 hours, stirring lamb occasionally.
2	Remove lamb from marinade, reserving marinade. Place 1/2 cup marinade in a small saucepan; set aside. Reserve remaining marinade for basting. Thread lamb on 6 skewers. Grill over medium coals 15 to 20 minutes or until desired degree of doneness. Turn and baste frequently with reserved marinade.
3	Add mushroom caps to marinade in saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 4 to 5 minutes. Drain. Thread a mushroom cap on each skewer.

Servings: 6