This is Michael C. Moscato’s recipe from Kenmore Greatest Generations of Grilling Cook Off at the Ohio State Fair.
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2319 per serving
- 2 pounds lamb chop
- 6 medium beets
- 3 medium onions
- 4 medium baking potatoes
- 1 cup turnips
- 6 baby portabella mushroom caps
- 6 garlic gloves
- 1 large red onoin
- 2 tablespoons dijon mustard
- 1/2 cup balsamic vinegar
- 1/2 cup chopped green pepper
- 2 tablespoons black ground pepper
- 1/2 cup kalamata olives, finely chopped
- 6 ounces Swiss cheese
For the marinade, place all of ingredients from the 6 garlic gloves down and allow to chop for one minute in a food processor. Place this mixture in a plastic gallon size bag. Place lamb in this bag mixture for 20-30 minutes. The mixture's high acidity will damage meat if longer than 30 minutes
In a microwave on high, place the potatoes, beets, and turnip for 5 minutes. Remove and allow them to stand for 10 minutes. Cut to wanted thickness for skewering.
Using wooden skewers that are pre-soaked for about an hour in warm water, begin by placing a beet at the end of skewer. Next, place the following ingredients in order: onion, chunk of lamb, potato, turnip, mushroom, onion, lamb chop, onion, mushroom, turnip, potato, chunk of lamb, onion, and end with beet. In a small pan, on the grill, pour in the marinade and reduce down to a sauce while the kabob cooks.
Remove from grill and cover meat with parts of cheese. Pour marinade sauce over and serve with greens such as endive, dandelion, or spinach.