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 time
0 mins

cook time




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


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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