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CarterQ
10-26-2010, 11:54 PM
Something I like to do from time to time when I get my hands on fresh lamb is kabobs.

Marinated everything together in Carlo Rossi Hearty Burgundy, garlic, salt, pepper, rosemary, sage, thyme, oregano and Worcestershire sauce for 5 hours

Smoked at 225 for 30 minutes with BBQer Delight Peach pellets, and then cooked at 350 for another 20 minutes. First time using peach with these and the results were great, I have used Traeger Grape pellets in the past but they are expensive and flavored with oil.

Served up with homemade pilaf.

http://i740.photobucket.com/albums/xx48/carter93230/Lamb%20Kabob/IMG_0191.jpg
http://i740.photobucket.com/albums/xx48/carter93230/Lamb%20Kabob/IMG_0192.jpg
http://i740.photobucket.com/albums/xx48/carter93230/Lamb%20Kabob/IMG_0195.jpg
http://i740.photobucket.com/albums/xx48/carter93230/Lamb%20Kabob/IMG_0197.jpg

Big Poppa
10-27-2010, 05:41 AM
Beauatiful a great use fro the frogmats too....that looks tasty and a good change up for the norm

cowgirl
10-27-2010, 08:10 AM
They look and sound wonderful CarterQ!

TentHunter
10-27-2010, 08:37 AM
I can taste this dish just looking and thinking about it!

The Lamb was enough, but you had me absolutely hooked at Carlo Rossi Burgundy; great choice! We use it a lot around our house.

Thanks for posting this; I'll be trying it real soon!

Deb
10-27-2010, 09:15 AM
Nice CarterQ!

MAK DADDY
10-27-2010, 12:26 PM
MAKtastic as BP would say :)