Lamb Kebabs and Strawberry Sweetness

I wish I had taken pictures of our delicious dinner tonight. We had our friends Phil & Heather over (and their adorable boy Jake)! They brought this great salad with broccoli, carrots, and tomatoes. Yum! Bryan’s been wanting to try to do our own lamb since he had kebabs at The Pita House a few weeks ago. So, here’s the recipe:


  • 20 oz. boneless lamb shoulder roast (it was on sale at Whole Foods), cut into bite-size chunks
  • 1 green pepper, cut into large chunks
  • 1 red pepper, cut into large chunks
  • 1/2 red onion, cut into large chunks
  • 8 oz. mushrooms

For the marinade:

  • Caramelize 1/4 finely chopped onion in 2 Tbsp. butter, and set aside (basically, cook on medium low heat until golden brown…caramel colored).
  • Then, whisk together the following ingredients in this order:
  1. 1/4 c. low sodium soy sauce
  2. 3 Tbsp. honey
  3. 2 Tbsp. apple cider vinegar
  4. 3/4 c. canola oil
  5. 100 ml Jack Daniel’s
  6. 2 minced garlic clove
  7. 1 green onion, chopped
  8. caramelized onion from above

Then, add the meat to the marinade and let sit for at least 30 minutes (I’m sure 4 hours would be even better, if you have the time). Reserve the leftover marinade and reduce over medium low heat for more sauce to serve with the meal, if you like. The goal was to get as close to T.G.I. Friday’s Jack Sauce as possible. Before we told our guests this was our goal, they said, “This reminds me of the sauce at T.G.I. Friday’s!” Mission Accomplished.

Bryan got the grill ready, while I set out an assembly line: skewers, meat, veggies, and plate to carry them to the grill. This way, everyone got exactly what they wanted on their skewer! Bryan grilled the meat on our charcoal grill for about 10-15 minutes, until the meat was done. It was so incredibly tender! I hope the lamb sale is still going on because I want this again! Looks like their sales run Wednesday through Tuesday, so I’m definitely going back this week!

The vegetables that didn’t fit on the skewers, I drizzled with olive oil and seasoned with Lawry’s seasoned salt in a pan on the stove while the kebabs were cooking. Just in case we touched the veggies while we were touching the meat, I wanted to make sure we cooked out any harmful bacteria. Again, delicious!

Now, for dessert…Strawberry Sweetness…because I can’t figure out what else to call it. (Warning: save your calories for this one, or just have a bowl of fresh strawberries or substitute the “sweetness” portion of this dessert with some cool whip. Mascarpone cheese has about 100 calories for every 2 Tbsp.!)

Everything I did today seemed to take twice as I long as I estimated, so I needed a quick dessert for tonight. I still had one can of whole wheat Pillsbury Grands biscuits left in the fridge, so I popped them out and smashed them together into one big rectangle on one of my baking sheets and cooked it according to package instructions (12-15 minutes).

Meanwhile, I mixed together the “sweetness”:

  • 1 container mascarpone cheese (8 oz.)
  • 2 c. powdered sugar
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. amaretto (almond extract would work)
  • 1/2 c. heavy whipping cream (add slowly at end and beat on medium low for several minutes till thick and fluffy)

Then we sliced up a container of strawberries. All you have left to do is layer it. Let the biscuit base cool. Spread “sweetness” evenly over it, and top with rows of sliced strawberries. Wow! Worth saving the calories for! And, of course, we served it with a French Press of coffee. Wonderful meal with wonderful friends and wonderful conversation. What a lovely ending to this Saturday!

One response to “Lamb Kebabs and Strawberry Sweetness

  1. adventuresinuncooking

    Looks amazing!! (And we LOVE the Pita House too. One of our very favorite restaurants in Gville.)

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