Recipes

MUSTARD SHISH KEBOBS
  • Ingredients
  • 2 pounds boneless leg of lamb,
  • cut into 1-inch cubes
  • 3 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh rosemary
  • or 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 green bell pepper cut into 1-inch squares
  • 1 red bell pepper, cut into 1-inch squares
Directions
  1. Combine the mustard, vinegar, olive oil, rosemary, sage, garlic, salt and pepper in a bowl
  2. Add the lamb and toss to coat thoroughly
  3. Cover and refrigerate for 24 hours. Thread lamb onto kebob skewers alternating with pepper squares
  4. Rotate for 20 minutes or until cooked to desired doneness.


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