G.I. Best Field Dressed Kabobs

September 12, 2013 by Kenmore


This is Michael C. Moscato’s recipe from Kenmore Greatest Generations of Grilling Cook Off at the Ohio State Fair.

preparation

preparation time
0 mins

cook time
22

servings
3

calories
2319

ingredients

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

0.5 cup balsamic vinegar

0.5 cup chopped green pepper

2 tablespoons black ground pepper

0.5 cup kalamata olives finely chopped

6 ounces Swiss cheese

directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Remove from grill and cover meat with parts of cheese. Pour marinade sauce over and serve with greens such as endive, dandelion, or spinach.

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