Grilled Sage Lamb Kabobs
Servings
2Serving size
1 kabobThis recipe can easily be multiplied by any amount. The marinade keeps well overnight and the leftover kabobs make great sandwiches.
Ingredients
| 2 Tbsp. Fresh sage |
| 2 Tbsp Chives, raw |
| 1 Tbsp. Lemon juice |
| 1 Tbsp. Maple syrup |
| 1 Tbsp. Sherry |
| 1 Tbsp. Olive oil |
| 1 Tbsp Light brown sugar |
| 1/4 tsp. Salt |
| 8 ounces Lamb shoulder |
| 2 cup Water |
| 8 ounces Red potatoes (choose potatoes less than 2 ounces in weight each) |
| 1/2 medium White onions (peeled and halved) |
| 1/2 medium Red bell peppers |
| 6 piece whole Mushrooms, shiitake, raw (stemmed) |
Instructions
Cut the lamb into eight, one-ounce cubes. Combine the marinade and lamb in a zipper bag. Allow to marinate in the refrigerator at least four hours (overnight is best).
Place the water in a stock pot fitted with a steamer basket over high heat.
Cut the potatoes in half. Place the potatoes and the half onion in a steamer and steam for 15 minutes. Allow to cool.
Quarter the half onion and the pepper.
On a skewer place, alternate: mushroom cap, lamb cube, quartered onion, quartered pepper and potato. Keep the marinade in reserve.
Cook kabobs over a hot grill. Turn about every three minutes and baste with the remaining marinade as the kabobs cook.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
More proof that red meat is okay. Buy the best quality New Zealand lamb and trim it well. Pair it with good aromatic herbs, such as sage or rosemary, and you cannot go wrong.