• 6servings
  • 165calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsFluorine, Silicon, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup apple juice

  2. 2 tablespoons Worcestershire sauce, divided

  3. 2 tablespoons oil

  4. 1 teaspoon lemon pepper

  5. 2 cloves garlic, minced

  6. 1/2 pounds boneless lamb leg, cut into 1-1/4-inch cubes

  7. 1 cup chili sauce

  8. 1/2 cup apple jelly or orange marmalade

  9. 1 teaspoon Dijon-style mustard

  10. 1/4 teaspoon red pepper flakes

  11. 2 medium onions, cut into wedges

  12. 2 medium apples, cut into wedges

  13. 2 green bell peppers, cut into wedges

Instructions Jump to Ingredients ↑

  1. Combine apple juice, 1 tablespoon Worcestershire sauce, oil, lemon pepper and garlic in large resealable food storage bag or nonmetal container. Add lamb cubes; coat well. Marinate in refrigerator 2 to 24 hours.

  2. Combine chili sauce, jelly, remaining 1 tablespoon Worcestershire sauce, mustard and red pepper flakes in medium saucepan. Simmer 10 to 15 minutes , stirring occasionally, until slightly thickened.

  3. Preheat grill or broiler. Remove meat from marinade; discard marinade. Thread onto skewers, alternating meat, vegetables and apples. (If using bamboo skewers, soak in water for 20 to 30 minutes before using to prevent them from burning.)

  4. To grill, place kabobs 4 inches from medium coals. Cook 10 to 12 minutes , turning occasionally and brushing with barbecue sauce. To broil, place kabobs on broiler pan sprayed with nonstick cooking spray. Broil 4 inches from heat about 10 to 12 minutes for medium-rare, turning occasionally and brushing with barbecue sauce.


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