GRILLED MARINATED APPETIZER OR ENTRÉE LAMB KABOBS
8 to 10
appetizer servings or 4 to 6 entrée servings
1½ to 2 pounds boneless leg of lamb (see variation)
Salt and ffreshly ground black pepper to taste
6 to 8 (12-inch) or 12 to 16 (6 to 8-inch) wooden skewers
Cut lamb into ½ to ¾-inch cubes (or have butcher cut meat into cubes).
In a large glass bowl or very large plastic bag, combine all marinade ingredients, blending well. Add lamb cubes, coating lamb well with marinade; cover or seal bag and refrigerate for several hours, turning lamb in marinade occasionally.
Soak wooden skewers in water to cover for at least 30 minutes before broiling or grilling kabobs.
Drain lamb cubes, reserving marinade for brushing kabobs, if desired. Alternately thread lamb pieces, tomatoes, green pepper pieces, onion pieces or blanched whole boiling onions, and mushrooms, if desired, onto wooden skewers.
Arrange skewers on a rack in a broiler pan; brush each liberally with marinade, if desired.
Broil, about 6 to 8 inches from heat source, for about 5 minutes; turn kabobs (over),brushing each with additional marinade, if desired. May season meat with salt and pepper after meat has browned, if desired. Continue broiling until lamb and vegetables are fork tender, being careful kabobs do not burn.
Or, arrange kabobs on a grill rack, about 8 to 10 inches above medium charcoal coals (ash gray and glowing) or a gas grill set at low to medium setting; baste each with marinade, if desired, and grill, uncovered, for about 5 minutes. Turn kabobs, baste again, and continue grilling for about 5 to 6 minutes, or until lamb and vegetables are fork tender
Serve each skewer garnished with a sprig of fresh rosemary. May keep lamb skewers warm in the brazier of a chafing dish over low heat, if desired.
Variation: May omit lamb and use boneless beef rib-eye or beef tenderloin or sirloin, boneless chicken breast or thighs, or pork loin or pork tenderloin, if desired.
Cut desired meat into ¾-inch cubes and proceed with recipe as previously directed.