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Lamb Kabobs Recipe

Lamb Kabobs

Ina Garten

Copyright 2006, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Cookbook Party

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 1-10 of 27

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  • on March 05, 2011

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    I've never prepared lamb before. This recipe was easy and with pleasant taste. My husband congratulated me and thanked because his mother used to prepare lamb and she passed away.

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  • on February 28, 2011

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    I don't care for lamb, but my mother-in-law loves it, so I prepared the lamb kabobs for her birthday dinner. I read the reviews before trying it and decided to bump up the red wine and red wine vinegar portions (by half. Also added a 1/2 tsp of chopped fresh oregano since I had some handy. Put in in a zip lock for two days. IT WAS DELICIOUS! I served it with her recipe for Tzatziki (also delicious, but I would hold back on the salt and taste as you add, and I made the greek panzanella salad with it. The whole dinner was easy to make and a huge hit -- had fun bbq'ing the kabobs in the snow!

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  • on January 25, 2011

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    MARINADE consist of Red Wine VINEGAR. However I am sure that White "Wine" or Vermouth would produce a great flavor as well as the
    Red Wine Vinegar.

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  • on November 16, 2010

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    I only marinated the lamb for two hours using vermouth instead of red wine and the lamb had plenty of flavor. I'd use less rosemary next time. I served it with a Brussels sprouts and potato hash. The sauce was just the right touch to pull the meal together, light and just slightly lemony for a hint of Greece.

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  • on October 09, 2010

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    I used this recipe with Chicken and Pork shoulder as well (feeding 50 ppl to save some money and it turned out well! One time we also turned it kinda "greek" by serving with Ina's tzatziki and it was great! Everyone thought it was flavorful, juicy and tender. Will definitely do it again with lamb when feeding a smaller party.

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  • on September 28, 2010

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    Amazing, easy & so worth making! My guests loved it & I didn't cahnge a thing. I'll make this again & again! Tender, juicy & good left over (i usually gag at left over lamb!

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  • on July 21, 2010

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    I only marinated the lamb for two hours, the result was delicious. The BEST shish kababs ever!!!!! It was juciy, tender just wonderful!!!! I made tabouleh and basmati rice on the side, my husband LOVED IT. I will def. make this dish again!!!! Thank you Ina you are the BEST!!!!

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  • on July 07, 2010

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    If you like lamb try this. Will be a regular on the grill. Ida is such a great cook and tries to please others. Hope they appreciate her goodness,

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  • on September 25, 2009

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    I saw an episode in the last few weeks with Ina and lamb and yogurt and got hungry and put looking this recipe up on my to do's. Anywho, looked online and noticed 2 lamb kabob recipes so I toggled between this marinade (and marinated the meat overnight and the contessa's go greek episode. Used her tzatziki recipe (fantasitic! as a dip instead of the sauce on this recipe and since I had no bell peppers, used a paula deen tomato feta salad recipe from her cookbook. Delish.

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  • on July 22, 2009

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    My Fiance and I made this for a weekend dinner and we loved it! We started soaking the meat in the marinade on Friday and cooked it on Saturday. I really think that helped the meat take on the flavor. I?m sure you could use any meat to make this dish :

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