Delicious Lamb Kabob
Makes 6 servings
|1/2||cup apple juice|
|2||tablespoons Worcestershire sauce, divided|
|1||teaspoon lemon pepper|
|2||cloves garlic, minced|
|1-1/2||pounds boneless lamb leg, cut into 1-1/4-inch cubes|
|1||cup chili sauce|
|1/2||cup apple jelly or orange marmalade|
|1||teaspoon Dijon-style mustard|
|1/4||teaspoon red pepper flakes|
|2||medium onions, cut into wedges|
|2||medium apples, cut into wedges|
|2||green bell peppers, cut into wedges|
- Combine apple juice, 1 tablespoon Worcestershire sauce, oil, lemon pepper and garlic in large resealable food storage bag or nonmetal container. Add lamb cubes; coat well. Marinate in refrigerator 2 to 24 hours.
- Combine chili sauce, jelly, remaining 1 tablespoon Worcestershire sauce, mustard and red pepper flakes in medium saucepan. Simmer 10 to 15 minutes, stirring occasionally, until slightly thickened.
- Preheat grill or broiler. Remove meat from marinade; discard marinade. Thread onto skewers, alternating meat, vegetables and apples. (If using bamboo skewers, soak in water for 20 to 30 minutes before using to prevent them from burning.)
- To grill, place kabobs 4 inches from medium coals. Cook 10 to 12 minutes, turning occasionally and brushing with barbecue sauce. To broil, place kabobs on broiler pan sprayed with nonstick cooking spray. Broil 4 inches from heat about 10 to 12 minutes for medium-rare, turning occasionally and brushing with barbecue sauce.
|Serving Size:||(not including sauce):|
|Total Fat||5 g|
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