Lamb Kabobs

Name: Lamb Kabobs
Ingredients: 1-1/2 lb. boneless lamb, cut into 1-inch cubes; 1/4 cup 2 plus tbsp. white wine vinegar; 1/4 cup 2 plus tbsp. water; 2 tbsp. dry sherry; 1-1/2 tbsp. sugar; 2 tbsp. chopped fresh parsley; 1 tbsp. crushed dried whole rosemary; 1/2 tsp. salt; 1/4 tsp. pepper; 4 lg. fresh mushroom caps, fluted

10 ingredients

11 steps

Ingredients

1-1/2 lb. boneless lamb, cut into 1-inch cubes
1/4 cup 2 plus tbsp. white wine vinegar
1/4 cup 2 plus tbsp. water
2 tbsp. dry sherry
1-1/2 tbsp. sugar
2 tbsp. chopped fresh parsley
1 tbsp. crushed dried whole rosemary
1/2 tsp. salt
1/4 tsp. pepper
4 lg. fresh mushroom caps, fluted

Directions

1

Place lamb in a large, shallow dish.
2

Combine remaining ingredients except mushrooms.
3

mixing well.
4

Pour over lamb; cover and marinate in refrigerator at least 2 hours.
5

Remove lamb from marinade; place on 4 skewers.
6

Reserve 1/2 cup marinade; set aside.
7

Grill kabobs 15 to 20 minutes over medium coals, turning and basting frequently with remaining marinade.
8

Combine reserved 1/2 cup marinade and mushrooms in a saucepan, and bring to a boil.
9

Reduce heat, and simmer 4 to 5 minutes.
10

Drain.
11

Place a mushroom cap on each skewer with lamb.