• 2 pounds Ohio lamb, leg or shoulder, cut into11/4-inch cubes
  • 1 cup apple juice
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, sliced
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon ground ginger
  • 1 large Ohio apple, cut into 12 wedges
  • 1 large Ohio green or red bell pepper, cut
  • into 11/4-inch cubes
  • 1 large Ohio onion, cut into 11/4-inch cubes
  • 1 small Ohio summer squash, cut into 11/4-inch cubes
  • 8 12-inch bamboo skewers, soaked in water



Place lamb cubes in sealable plastic bag. Combine apple juice, Worcestershire sauce, garlic, lemon pepper, and ginger. Pour over lamb; turning to coat. Refrigerate at least 2 hours and up to 24 hours. Remove meat from marinade and discard marinade. Thread on skewers, alternating meat, apples, and vegetables. To Grill: Cook over medium-hot coals. Grill kabobs 4 inches from coals for 12 to 18 minutes or to desired degree of doneness. Turn occasionally and brush with barbecue sauce while grilling. To Broil: Place kabobs on broiler pan, which has been lightly oiled or sprayed with non-stick coating. Broil lamb 4 inches from source of heat. Brush with barbecue sauce; turning kabobs occasionally while broiling. Continue to brush with barbecue sauce. Cook approximately 12 to 18 minutes or to desired degree of doneness.