Marinated lamb-and-vegetable kebabs

Yield: 8 Servings

Measure Ingredient
2 pounds Lean boneless leg of lamb
¼ cup Red wine vinegar
¼ cup Fresh lemon juice
2 tablespoons Minced fresh parsley
½ teaspoon Pepper
½ teaspoon Ground cumin
¼ teaspoon Salt
3 \N Cloves garlic, minced
1 \N Unpeeled eggplant, (1 pound)
1 medium Zucchini, (1/2 pound)
1 large Sweet onion, cut into 8 wedges
1 medium Red bell pepper, cut into 8 pieces
1 medium Yellow bell pepper, cut into 8 pieces
8 larges Fresh mushrooms
\N \N Vegetable cooking spray

Trim fat from lamb, and cut lamb into 24 (2-inch) cubes.

Combine vinegar and next 6 ingredients in a large zip-top heavy-duty plastic bag. Add lamb cubes, and marinate in refrigerator 8 hours, turning bag occasionally.

Cut eggplant lengthwise into quarters. Cut each quarter crosswise into 4 pieces. Cut zucchini lengthwise in half. Cut each half crosswise into 4 pieces. Thread 2 eggplant pieces, 1 zucchini piece, and 1 onion wedge onto each of 8 (10-inch) skewers.

Remove lamb from bag, reserving marinade. Thread 3 lamb cubes, 1 red bell pepper piece, 1 yellow bell pepper piece, and 1 mushroom alternately onto each of 8 (10-inch) skewers.

Coat grill rack with cooking spray; place on grill over medium-hot coals.

Place eggplant kebabs on rack, and cook 15 minutes, basting with reserved marinade. Turn eggplant kebabs, and cook 7 minutes. Add lamb kebabs to rack, and cook 4 minutes on each side or to desired degree of doneness, basting with reserved marinade. Yield: 8 servings (serving size: 1 eggplant kebab and 1 lamb kebab).

Per serving: 242 Calories; 16g Fat (58% calories from fat); 18g Protein; 8g Carbohydrate; 62mg Cholesterol; 190mg Sodium Recipe by: Cooking Light, May 1994, page 80 Posted to MC-Recipe Digest V1 #429 by igor@... on Jan 28, 1997.

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