California Shish Kabob

Nancy made the cooking section of the local newspaper (Manchester Herald) twice, once for this recipe, another time for her huge, huge-lobsterbakes. Enjoy.


  • 1 leg of lamb cut into cubes
  • Bacon 1 pound makes 40 pieces, precooked slightly
  • Small white onions peeled
  • Cherry tomatoes
  • Green pepper cut into quarters or sixths, depending on pepper’s size
  • Fresh mushrooms large enough to skewer without cracking


  • 1 ½ cup salad oil
  • 3/4 cup soy sauce
  • ¼ cup Worcestershire Sauce
  • 1/3 cup fresh lemon juice
  • ½ cup wine vinegar
  • 1/3 cup sherry
  • 2 garlic cloves pressed
  • ½ teaspoon oregano
  • 1 ½ teaspoons dried parsley flakes
  • 2 tablespoons dry mustard
  • 2 ¼ teaspoons salt
  • 1 tablespoon coarsely ground black pepper


  • Marinade lamb cubes in sauce, see recipe below, for at least four hours. Draincubes, reserving marinade. When drained from cubes, marinade may be frozen awhile forreuse.
  • Precook bacon slightly, leaving it limp enough to wrap around the cubes of meat. Wrap bacon around lamb and alternate on skewers with other ingredients. Start and end withlamb cubes.
  • Barbecue to your taste.


(Amounts listed below yield about 3 ½ cups marinade.)
Click here to see a photo of Nancy building a shish kabob.
This recipe has been kitchen tested.
Keyword Lamb, meat, Meats