Grilled Lamb Kabobs w/ Herbed Cognac Dijon Marinade

BBQ Recipe

Posted by Sharon

Note: TheCooksDen may receive a small commission from our partner should you choose to purchase this item

Summertime is synonymous with grilling for many, many people -- myself included. While it's not summertime for me yet, I still like to get a head start on things and get a taste of this refreshing season every time I can. And in this case, marinated cognac lamb kabobs are the way to go.


  • 2 medium green peppers, cut in 1-inch pieces
  • Salt and pepper to taste
  • 1-1/2 pounds boneless lamb leg, cut into 1-inch cubes
  • 1 medium onion, sliced into 1-inch pieces
  • 4 slices bacon, cut in 4 pieces
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons cognac
  • 1 teaspoon ketchup
  • 1 clove garlic
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 pinch ground cayenne pepper
  • Vegetable oil


Place peppers in water-filled saucepan and bring to a boil. When cooked, remove peppers from water and drain.

Sprinkle salt and pepper on lamb cubes. Thread meat, pepper, and onion pieces alternatively on the skewers. Thread bacon pieces on both ends of each skewer.

Blend the oil, onion, lemon juice, cognac, catsup, garlic, mustard, oregano, thyme, and cayenne pepper into a smooth puree.

Coat kabobs with oil and grill for 7 to 9 minutes at 140 degrees F, turning once during grilling. Brush kabobs with the puree during grilling.

Comments are closed.