Yield: 2 Servings
Measure | Ingredient |
---|---|
½ pounds | Boneless Lamb |
2 tablespoons | White Wine Vinegar |
2 tablespoons | Water |
1 tablespoon | Dry Sherry |
2 teaspoons | Parsley, chopped |
1 teaspoon | Sugar |
¾ teaspoon | Rosemary, crushed |
⅛ teaspoon | Garlic Salt |
⅛ teaspoon | Pepper |
1 small | Green Pepper, seeded |
6 mediums | Mushrooms |
4 \N | Cherry Tomatoes |
Trim excess fat from lamb; cut into 1" cubes. Place lamb in a 9" square baking dish. Combine the next 8 ingredients: pour over lamb.
Cover and refrigerate 8 hours or overnight. Cut green pepper into eights; place on a microwave-safe plate. Cover and microwave on HIGH for 2 minutes. Drain lamb, discarding marinade.
Alternate lamb, green pepper, mushrooms and tomatoes on 4 10" wooden skewers. Place skewers on a microwave-safe roasting rack; cover with waxed paper. Microwave on MEDIUM for 10-12 minutes or until desired degree of doneness, rearranging kabobs after 5 minutes.
Source: Safeway Nutritional Awarness Programme