G.I. Best Field Dressed Kabobs
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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