6 pounds American lamb legs, cut into 1-1/2-inch cubes
5 pounds shrimp, shelled and deveined
4 pounds mushrooms, large
4 pounds red bell peppers, cut into 1-1/2-inch strips
4 pounds asparagus tips, cut into 1-1/2-inch strips
2 cups honey
1/3 cup lemon juice
12 cups rice, cooked
Servings: 24
1. Alternate lamb cubes, shrimp, mushrooms, peppers and asparagus on skewers.
2. Combine honey and lemon juice to make glaze. Baste brochettes with glaze; broil or grill for approximately 5 minutes. Turn, baste and broil 5 additional minutes.
3. Serve with rice.
5 pounds shrimp, shelled and deveined
4 pounds mushrooms, large
4 pounds red bell peppers, cut into 1-1/2-inch strips
4 pounds asparagus tips, cut into 1-1/2-inch strips
2 cups honey
1/3 cup lemon juice
12 cups rice, cooked
Servings: 24
1. Alternate lamb cubes, shrimp, mushrooms, peppers and asparagus on skewers.
2. Combine honey and lemon juice to make glaze. Baste brochettes with glaze; broil or grill for approximately 5 minutes. Turn, baste and broil 5 additional minutes.
3. Serve with rice.
Last edited by a moderator:
