Where getting lost is part of the adventure… and finding your way home a pleasant surprise.

Lamb Kabobs

A little bit about Vernon Wade

There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

LaGrilling Lamb Kabobsmb Kabobs

This recipe pairs the subtle fruitiness of fresh chanterelles with the sweetness of dried apricots. When you arrange the mushrooms on the skewers, sandwich them between a dried apricot and a chunk of lamb, so the mushroom absorbs the flavor of the fruit and cooks through, saturated by the rich grease of the meat. Cooked in the field over hardwood coals, the mushrooms fresh picked, there isn’t a better camp meal than this.




Lamb Kabobs



  • Lamb
  • chanterelles
  • red onions
  • dried apricots
  • garlic, minced
  • olive oil
  • lemon juice
  • grated lemon peel
  • mint
  • salt
  • pepper
  • cumin
  • ground coriander


Cut lamb into 2” cubes. Combine olive oil, lemon juice, grated lemon peel, mint, minced garlic, salt, pepper, and other spices and marinate the lamb with the mixture. You can pack it in the marinade in ziplock bag to take with you on the hunt. Cut the mushrooms into chunks and quarter the onions. Alternate apricot, chanterelle, lamb and onion on skewers. Cook over hot coals until meat is done, turning twice. To complete the meal, serve over couscous or rice pilaf, garnished with parsley or a sprig of mint and a lemon slice.



Lamb kabobs on couscous




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