Lamb Shish Kabobs
Tender, juicy lamb skewers featuring Capra Premium Dorper Lamb, marinated with Montreal Seasoning. The Dorper Lamb is is very lean and cooks quickly on the grill. Enjoy with your favorite veggies!
- 16 caps mushroom
- 2 green bell peppers cut into chunks
- 1 red bell pepper cut into chunks
- 1 large Onion cut into large squares
- 2 yellow squash cut into chunks
- 2 zucchini cut into chunks
- 1 cup fresh pineapple chunks
- metal or wooden skewers as needed
- 1 (4-5) lb boneless leg or shoulder, Capra Premium Dorper Lamb
- 1/2 cup soy sauce gluten free
- 1 1/2 teaspoons Montreal Seasoning
- 1 teaspoon coarsely ground pepper
- 1 teaspoon kosher salt
- Sprinkle salt, pepper, Montreal seasoning on the whole piece of boneless Capra Premium Dorper Lamb. Rub the seasonings into the lamb. If you have time put the lamb in a bag or in a large covered bowl with the Braggs liquid amino poured on top and put in the refrigerator for 30 minutes -1 hour. Use less or more Braggs liquid amino on the lamb depending on your desired taste, but leave enough Braggs liquid amino for the vegetables when they are grilling.
- Preheat outdoor grill for medium/high heat cooking temperature. Capra Premium Dorper Lamb is very lean and will burn easily. Keep this in mind while you are cooking.
- While the grill is heating, cut up the lamb into medium/large chunks. And begin to thread the pieces with the vegetables or you can cook vegetables separately on a skewer. It's your choice.
- Cook the skewers on the preheated grill, turning frequently and brushing vegetables lightly with left over Braggs liquid amino. Cook lamb and vegetables on all sides. Cook the lamb until no longer pink in the center. Cooking time is approximately 15 minutes.
For the Stir Fry:
- Use the above ingredients for lamb and vegetable stir fry. Cook all ingredients in pan with extra virgin olive oil (or vegetable). Cook on medium to high heat until Capra Lamb is done. Stir Fry can be served on top of a bed of white rice.
Recipe and Image courtesy of Capra Foods.
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