Friday, April 5, 2013

Beef and Lamp Kabobs

1/2 onion- 1/4 diced, 1/4 in large cubes for kabob
1/3 cup Worcestershire sauce
1 lime, grated and juiced
2 Tbsp rosemary
3 Tbsp olive oil
1 lb lamb, cut into 1"cubes
1 lb beef, cubed
2 red bell peppers
10 oz mushrooms whole
grape or cherry tomatoes
other vegetables as desired

1. For marinade, combine first 5 ingredients into bowl or dish. Place in meat and vegetables, and chill 6-24 hrs, turning occasionally. Drain, reserving marinade
2. Thread different combinations onto skewers. Transfer marinade to saucepan and bring to boil. Reduce heat and simmer for 5 min. You can then dab this to kabobs while cooking or add over once cooked.
3. Grill for 16-18 min until juices run clear, turning several times.

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