“Bert the Troll’s Kabobs (a.k.a. Mutton and Gravy)”

(a.k.a. Lamb Kabobs with Mint Marinade)

  • 1 tablespoon walnut oilbertthetrollskabobs
  • 1 tablespoon crushed ginger, fresh or from a jar
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cream sherry
  • About 3 tablespoons fresh mint, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 – 1¼ pounds lamb (stew meat or from a roast), cut into 20 pieces, each about 2″ or so *
  • 3 cups water
  • 16 pearl onions, any color (small boiler onions would also work)

Combine the first ten ingredients in a covered jar and shake well. Place lamb in a medium-sized bowl and pour the marinade over all. Refrigerate for 2-3 hours (or even overnight); stir occasionally.

Meanwhile, in a 2-quart saucepan, combine 3 cups water and the onions. Bring to a boil and cook for 1 minute. Drain and set aside until cool enough to handle. Cut off the ends and pull off the peel. On 4 metal skewers coated with cooking spray, alternately thread 5 chunks of lamb and 4 onions on each, beginning and ending with lamb; reserve marinade for basting. Place on a medium baking sheet. Coat grill with cooking spray and preheat to medium. Place kabobs on grill and liberally brush with half of the marinade. Cook 3-5 minutes. Turn the kabobs over and brush again with remaining marinade. Cook another 3-5 minutes or until meat is cooked to the desired temperature. ** Let the kabobs rest for a couple of minutes on a clean baking sheet, then remove from skewers and serve. Cover and refrigerate leftovers. Serves 4.

* Other good protein choices are beef, pork (cuts such as tenderloin and sirloin are best), and chicken (preferably breast meat), and even large peeled shrimp (3″; tail on or not).

** Cooking times will vary depending on your grill, your choice of meats, and your own taste.