Shish Kebab with Vegetables. On two separate skewers, place 4 small onions, parboiled 5 minutes, 4 large mushrooms, 4 cherry tomatoes or tomato quarters, 4 squares green pepper , and 4 chunks canned pineapple or other vegetables. Brush with 1 tablespoon oil and cook for 2 minutes on each side. Serve with the skewers of lamb.


  • 1 leg of lamb, boned, in 1 1/2-inch cubes
  • 2 medium onions, sliced
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup (1dL) dry sherry
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon oregano, crumbled


Trim most of the fat from the meat. Mix remaining ingredients in a small bowl and blend well. Spread the meat in a shallow dish and cover with the marinade, tossing so the meat is well coated. Cover the dish with foil and refrigerate several hours or overnight. When you are ready to cook, place the lamb on skewers, pushing the pieces snugly together. Cook over charcoal or place on a rack 3 inches under the broiler and broil 4-5 minutes on each side. Serve either on the skewers or pushed off on a plate.

Serves Eight.

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Submitted 6/13/05.
Source: Fannie Farmer Cookbook
Submitted By: Linda Wilson
Shish Kebab