Marinated lamb kabobs
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless lean leg of lamb, cut 1 inch thick |
| ⅓ | cup | Water |
| 3 | tablespoons | Lemon juice |
| 2 | tablespoons | Snipped fresh mint -or- |
| 2 | teaspoons | Dried mint, crushed |
| 1 | tablespoon | Dijon-style mustard |
| 1 | tablespoon | Cooking oil |
| 1 | Clove garlic, minced | |
| 2 | smalls | Zucchini, cut into 1/2-inch thick slices |
| 1 | cup | Pearl onions or frozen small whole onions, thawed |
| 5 | Cherry tomatoes | |
Directions
Preparation Time: 25 minutes Marinating Time: 2 hours Cooking Time: 6 minutes
1. Partially freeze lamb. Cut into ¼-inch-thick strips about 3 inches long and 2 inch wide. Place in a plastic bag set in a deep bowl.
2. For marinade, stir together water, lemone juice, mint, mustard, oil, and garlic. Pour over lamb. Close bag. Marinate in the refridgerator for 2 hours or overnight, turning occsionally. Drain lamb, reserving marinade.
3. Meanwhile, in a small saucepan cook the zucchini, covered, in a small amount of boiling water for 2 minutes. Drain.
4. On five 12-to 15-inch skewers, alternately thread lamb accordion-style with onions and zucchini.
5. Place skewers on the unheated rack of a broiler pan; brush with marinade. Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness, turning occasionally and brushing with marinade.
6. Add a cherry tomato to the end of each skewer during the last 1 minutes of broiling.
Calories: 125, Protein: 16g, Carbohydrate: 4 g, Fat: 5g, Sodium: 62mg, Cholesterol: 53mg, Postassium: 353mg Posted to Digest eat-lf.v096.n144 From: lrausc19@...
Date: Fri, 6 Sep 1996 09:23:31 -0500