Wyoming Lamb Kabobs

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cook indoors in broiler or outdoors on grill after marinating the meat


  • 1 ( lb.) Lamb shoulder
  • ¾ c. French dressing
  • 1 clove garlic
  • 4 slices bacon
  • ½ lb. button mushrooms (optional)
  • 1 tsp. salt
  • ¼ tsp. pepper


  • Cut lamb in 1″ cubes.
  • Pour French dressing over meat; add cut clove of garlic unless dressing already contains garlic. Let stand at least 1 hour or overnight in refrigerator.
  • Cut bacon into 1″ pieces.
  • Alternate lamb, bacon and mushrooms on metal skewers. Allow space between for thorough cooking. Season with salt and pepper.
  • Broil 3″ from source of heat, about 15 minutes, turning once.

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