Lamb kebabs with lemon and mint from lhj online
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 1 | teaspoon | Grated lemon peel |
| ¼ | cup | Fresh lemon juice |
| 2 | teaspoons | Minced garlic |
| 2 | teaspoons | Dried mint |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 2 | pounds | Boneless, trimmed leg of lamb or beef sirloin, cut into 2-inch |
| Pieces | ||
| 4 | Green onions (white part only), cut into eighteen 1-inch pieces | |
| 18 | Fresh mint leaves | |
| 1 | Lemon, cut into wedges (optional) | |
Directions
MARINADE
KEBABS
1. Make marinade: Combine oil, lemon peel, lemon juice, garlic, mint, salt and pepper in large bowl. Set aside.
2. Add meat, tossing to coat. Cover and refrigerate 4 hours or overnight.
3. Remove meat from refrigerator 30 minutes before grilling. Heat grill.
Thread 6 skewers alternately with meat, mint leaf, green onion, beginning and ending with meat. Grill over medium-hot heat 12 to 15 minutes for lamb, 12 minutes for beef, turning frequently and basting every 3 minutes with remaining marinade. Garnish with lemon wedges.
PER SERVING Calories 265 Total Fat 13 g Saturated Fat 4 g Cholesterol 101 mg Sodium 353 mg Carbohydrates 1 g Protein 32 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@...> on Sep 06, 1998