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Category: Entrée

Title: Savory Summer Lamb Kabobs

Ingredients

1½ lbs Shannon Ranch Natural Grass Fed USDA Spring Lab sirloin roast, cut into 1½” cubes
Savory Summer Marinade (recipe follows)
1 small onion, cut into 1½” strips
1 red bell pepper, cut into 1½” cubes
12” wooden skewers, soaked in water

Ingredients for Savory Summer Marinade
½ c dry red wine or orange juice
¼ c fat-free chicken broth
3 T grape jelly
3 T red wine vinegar
3 cloves garlic, minced
2 t dried rosemary leaves, crushed
2 t dried marjoram leaves, crushed
1 bay leaf
1 t seasoned salt
1 t finely chopped ginger root


Directions

1. In medium bowl, blend marinade ingredients.
2. Add lamb cubes; cover, refrigerate and marinate 4 to 24 hours.
3. Mix several times.
4. Remove meat from marinade and discard marinade.
5. Thread meat on skewers, alternating meat, onion, and bell pepper.
6. To broil: cook lamb 4 inches from heat source. Broil for 5 to 6 minutes per side or to desired degree of doneness: 145 degrees for medium-rare, 160 degrees for medium or 170 degrees for well.
7. To grill: Cook lamb over medium-hot coals. Grill 4 inches over coals for 5 to 6 minutes per side or to desired of doneness: 145 degrees for medium-rare, 160 degrees for medium or 170 degrees for well.
Cover and let stand 10 minutes. Internal temperature will rise about 10 degrees.


Serves 4

 

 

Recipe provided by Vigilance Vineyards and Winery in Lake County, California.

 

 

 

 


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