Sunday, October 7, 2012

Mint Honey Lamb Skewers - Grilled!

These tasty lamb skewers were my first experience "Kabob-ing" anything. It was fun and a little time consuming prepping and skewering all of the ingredients, but in the end it was definitely worth it. The original recipe called for a reduction made with apricot preserves, the marinade and white wine. I tried to make it as instructed but turned into a nasty smelling I-don't-know-what that never made it onto the skewers. They were wonderful without it so I didn't even include it in what I made below. Happy Kabobing!

  • 1 cup chopped fresh mint
  • ¾ cup dry white wine
  • 2 Tbsp lemon juice
  • 2 Tbsp honey
  • 3 lb. cubed lamb stew meat
  • 1 lb pearl onions, peeled (or I used a regular sweet onion quartered)
  • 1 Red Bell Pepper - rinsed, de-seeded and cut into 1 square inch pieces
  • 1 Orange Bell Pepper - rinsed, de-seeded and cut into 1 square inch pieces
  • 1 small container Cherry Tomatoes,  rinsed 
  • 8 bamboo skewers, soaked in water for 30 minutes

  1. In small bowl combine mint, wine, lemon juice and honey. Stir to combine.
  2. In large bowl toss together lamb, onions, tomatoes, and bell peppers  Add wine mixture and toss until evenly combined. Cover, and refrigerate 4 hours to overnight.
  3. Place lamb, onions  onto bamboo skewers, alternating lamb and onions until ingredients are used. Reserve remaining marinade and set aside.
  4. Grill skewers until lamb is cooked through, about 8 minutes on each side. 

Inspired from: Mint Honey Lamb Skewers

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