| Recipe info |
Category:
Kabobs
Rating:
0.00
Contributor:
n/a
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Shish Kebab
1 large bell pepper cut into 2 inch squares
4 large mushroom caps
1/2 large white onion, cut into 4 wedges
4 lamb chop eyes
1 teaspoon crushed black peppercorns
3 bay leaves
1/2 teaspoon allspice
3 to 6 cloves
1 cup brandy
1 cup Burgundy
1 cup vegetable oil
On a 10 inch skewer thread alternately the bell pepper, mushroom, onion, and lamb. Combine remaining ingredients to make marinade. Marinate lamb kabob for 24 hours or more in refrigerator. When ready to cook, drain lamb kabob and grill 20 minutes on top of stove or broil under flame until meat reaches desired degree of doneness. 1 serving. There is enough marinade to cover 6 lamb kabobs.
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