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Bob's World Famous Shish-Kabob
3-6 lb. boneless leg of lamb, trimmed of fat and silverskin
1/2 sweet red onion, diced fine
1 cup olive oil, more or less
1-2 cups Chianti
2 Tbls. garlic salt and/or Greek or Armenian mixed seasoning
sprig of fresh thyme
8-10 cloves diced fresh garlic
1 lb. fresh mushrooms
20-30 cherry tomatoes or halved Roma tomatoes
1 large sweet red onion
2 yellow or red bell peppers cut in 1-inch squares
1 bunch fresh parsley


Cut the lamb into 1 1/2 inch chunks. Mix olive oil, wine, seasonings, diced onion, garlic, thyme and 1/2 bunch chopped parsley.

Add meat, and marinate at least overnight. Two to three days is ideal although this will keep for up to five days refrigerated. The Lamb will absorb a great deal of wine. I stir mine 3 to 4 times a day and add enough wine to maintain a fairly thick marinade.

Skewer separately the mushrooms, onion, tomatoes and bell peppers.
I do this because they all grill differently.

Grill all skewers and remove as each veggie is done to your taste.

Grill the lamb tightly packed on skewers over a very hot fire.

The secret is charred outside-rare center! You will lose much if you cook the lamb past medium rare! At medium rare the Lamb has a very rich silkey texture and the flavor is unbelievable!

Serve over Rice Pilaf. Assemble a colorful skewer over a mound of

Another nice touch is to add a few cold, sliced tomatoes, cucumbers and red bell peppers arranged around the plate.

Preparation Time: 1 Hour Serves: 6
Recipe Origin: United States
Submitted by:
United States
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