Meats & Main dishes > Kabobs >
| | Hickory Lamb Kabobs
2 pounds of boneless lamb shoulder, cut in 1 1/2 inch cubes
3 medium green peppers
1 can of condensed onion soup
1/2 cup of chili sauce
2 tablespoons of salad oil
1 tablespoon of vinegar
1 teaspoon of salt
a dash of bottled hot pepper sauce
Run skewers through piece of lamb fat. alternate lamb and green pepper (cut in eights to make squares) on skewers, leaving a little elbowroom between each piece so that the meat will cook evenly.
Combine the remaining ingredients for sauce; heat. Broil meat slowly over hot coals with hickory 20 to 30 minutes, brushing occasionally with sauce. Use rotating skewers or turn kabobs often. Pass sauce. Serves 4
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