Wyoming Lamb Kabobs

Preparation info
  • Makes


    • Difficulty


Appears in
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


  • 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″