Preparation Time : Marinade up to 8 hours
Cooking Time : 10 mins
Serves : 4
Ingredients :
  • 1 1/2 pounds (680 g) Boneless Lamb (preferably from the leg), cut into 1 inch (25 mm) cubes
  • 1 each Red, Green and Yellow Peppers, cut into 1 inch (25 mm) squares
  • 2 Medium Onions, cut into 1 inch (25 mm) squares
  • 1 Large Pineapple, cut into 1inch (25 mm) squares
  • 8 Mushroom Caps


  • 2 tablespoons Olive Oil
  • 2 Garlic Cloves, minced
  • 1/2 cup Red Wine
  • Rind of 1 Lemon, grated
  • 1/2 teaspoon Dry Ground Ginger
  • 2 tablespoons Teriyaki Sauce
  • 2 tablespoons Dry Sherry
  • Fresh Ground Pepper.
Directons :

Skewer meat, vegetables and fruit. Place kebabs in a shallow baking dish. Combine all marinade ingredients and pour over kebabs. Marinate in refrigerator up to 8 hours, turning several times. Remove the meat from the marinade and pat it dry, reserving the excess marinade to brush on lamb during grilling. Let lamb come to room temperature before grilling.

When the coals are medium-hot, put the skewers directly over the heat. Make sure not to burn the meat - if there are any flare-ups, cover the grill or move the skewers to a cooler part of the fire. Brush the lamb with reserved marinade from time to time, rotating the skewers to hotter or cooler areas of the grill as needed. Grill the kebabs for 3 to 5 minutes per side, until the meat reaches 130° to 135°F (54° - 57° C) for medium-rare to medium. Set aside the lamb for about 5 minutes before serving.