These apple-licious lamb kabobs are easy to grill, fun to serve at events, and are nice to enjoy with others.
Prep Time20 minsCook Time15 minsTotal Time35 mins
Lamb
2 American Lamb, leg or shoulder, cut into 1-1/4 inch cubes
1 cup apple juice
1 tbsp Worcestershire sauce
2 cloves garlic, sliced
0.50 tsp lemon pepper
0.25 tsp ground ginger
1 large apple, cut in 12 wedges
Assorted vegetables: 1 large green or red bell pepper, 1 large onion, 1 small summer squash, cut in 1-1/4-inch cubes
8 twelve-inch bamboo skewers soaked in water
Apple Barbeque Sauce
0.50 cup apple juice
0.50 cup finely chopped onion
1 cup chili sauce
0.50 cup unsweetened applesauce
2 tbsp brown sugar, packed
1 tbsp Worcestershire sauce
1 tsp dry mustard
5 drops red pepper sauce
1Place lamb cubes in sealable plastic bag. Combine apple juice, Worcestershire sauce, garlic, lemon pepper and ginger. Pour over lamb, turning to coat. Refrigerate for at least 2 hours and up to 24 hours.
2Remove meat from marinade, discard marinade, and thread on skewers, alternating meat, apples and vegetables.
3In 1-quart saucepan, combine apple juice and onion and simmer for 2 minutes. Stir in chili sauce, applesauce, brown sugar, Worcestershire sauce, dry mustard and red pepper sauce. Simmer for 10 minutes, stirring occasionally. Remove from heat.
4To Grill: Cook over medium-hot coals. Grill lamb kabobs 4 inches from coals for 12 to 18 minutes or to desired degree of doneness. Turn occasionally and brush with barbecue sauce while grilling.
*Marinate time: 2 to 24 hours
*Cook time: 12 to 18 minutes
Recipe and image provided by the American Lamb Board
Ingredients
Lamb
2 American Lamb, leg or shoulder, cut into 1-1/4 inch cubes
1 cup apple juice
1 tbsp Worcestershire sauce
2 cloves garlic, sliced
0.50 tsp lemon pepper
0.25 tsp ground ginger
1 large apple, cut in 12 wedges
Assorted vegetables: 1 large green or red bell pepper, 1 large onion, 1 small summer squash, cut in 1-1/4-inch cubes
8 twelve-inch bamboo skewers soaked in water
Apple Barbeque Sauce
0.50 cup apple juice
0.50 cup finely chopped onion
1 cup chili sauce
0.50 cup unsweetened applesauce
2 tbsp brown sugar, packed
1 tbsp Worcestershire sauce
1 tsp dry mustard
5 drops red pepper sauce
Directions
1Place lamb cubes in sealable plastic bag. Combine apple juice, Worcestershire sauce, garlic, lemon pepper and ginger. Pour over lamb, turning to coat. Refrigerate for at least 2 hours and up to 24 hours.
2Remove meat from marinade, discard marinade, and thread on skewers, alternating meat, apples and vegetables.
3In 1-quart saucepan, combine apple juice and onion and simmer for 2 minutes. Stir in chili sauce, applesauce, brown sugar, Worcestershire sauce, dry mustard and red pepper sauce. Simmer for 10 minutes, stirring occasionally. Remove from heat.
4To Grill: Cook over medium-hot coals. Grill lamb kabobs 4 inches from coals for 12 to 18 minutes or to desired degree of doneness. Turn occasionally and brush with barbecue sauce while grilling.
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