Return to Content

Lamb Kabobs

by in Jun 1997
Lamb Kabobs
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 6 servings.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 cups flour
  • 1/4 cup olive oil
  • 1 tablespoon tomato paste
  • 1/2 teaspoon crushed rosemary
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 cup rice vinegar
  • 1/4 cup white grape juice
  • 2 pounds lamb, cubed


Stir together the first 7 ingredients. Add the lamb cubes and marinate for at least an hour. Place meat on skewers and brown over charcoal fire, or under the broiler, turning frequently until cooked through, about 10 minutes total. Meat should be at least 3 inches from the heat.

Updated Wednesday, February 9th, 2005

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111