Lamb Kabobs

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Meh. Not one of Ina's best. (No biggie with all the five star recipes she cranks out! Made it again leaving the rosemary, wine & vinegar out and adding a savory middle eastern spice I use (cumin will also work. Took it over the top! Hubbie scarfed it so fast thought I'd need the heimlich! Think I will add just a little red pepper flake next time though. Ina's still the best! Love that Jeffrey too.

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Very tasty. I forgot to salt and pepper the kabobs and there was still plenty of flavor - rave reviews from our dinner guests. I made up separate skewers for the lamb only in order to control the doneness of the meat without over cooking veggies. I used zucchini, cremini mushrooms and cherry medallion tomatoes (multi- color

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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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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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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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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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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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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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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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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,