About this recipe:Lamb is a delicious meat for bbq kebabs because it doesn't dry out. This mustard and herb marinade compliments the meat and the fruity basting sauce justs makes it all come together perfectly.
Seneca Castle Lamb & Gardens
Makes: 20 kebabs
2.25kg boneless lamb shoulder, cut into 2.5cm pieces
6 tablespoons Dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon dried sage, crumbled
4 cloves garlic, chopped
4 green peppers, cut into large chunks
280g whole fresh mushrooms
450g pineapple chunks, drained with juice reserved
300g cherry tomatoes
4 onions, quartered
280g black cherries in juice, drained and juice reserved
75g melted butter or margarine
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Method Prep:20min › Cook:12min › Ready in:32min
Place lamb in a large bowl.
In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
Preheat outdoor barbecue for high heat or until coals are ash coloured.
Arrange marinated lamb, fruit and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
Place skewers on preheated barbecue, and cook about 12 minutes, turning and brushing with basting sauce.