Shish kabobs
2 Servings
Ingredients
| Quantity | 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 | Cherry Tomatoes | |
Directions
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