Marinated lamb kabobs

Yield: 5 Servings

Measure 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 \N Clove garlic, minced
2 smalls Zucchini, cut into 1/2-inch thick slices
1 cup Pearl onions or frozen small whole onions, thawed
5 \N Cherry tomatoes

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

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