Lamb Kabobs with Vegetables
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable oil
|
|
| ⅓ | cup |
lemon juice
|
|
| ¼ | cup |
onions
minced |
|
| 1 | teaspoon |
oregano
crumbled |
|
| 2 | teaspoons |
marjoram
crumbled |
*
|
| ¼ | cup |
parsley leaves
minced |
|
| 1 | each |
garlic cloves
minced |
|
| 2 lb |
lamb
boneless, shoulder |
*
|
|
| 1 | each |
cherry tomatoes
|
|
| 2 | each |
green bell peppers
|
|
| 2 | each |
sweet red bell peppers
|
|
| 2 | each |
yellow summer squash
cut in chunks |
|
| 1 | each |
eggplant
cubed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable oil
|
|
| 79 | ml |
lemon juice
|
|
| 59 | ml |
onions
minced |
|
| 5 | ml |
oregano
crumbled |
|
| 1E+1 | ml |
marjoram
crumbled |
*
|
| 59 | ml |
parsley leaves
minced |
|
| 1 | each |
garlic cloves
minced |
|
|
lamb
boneless, shoulder |
*
|
||
| 1 | each |
cherry tomatoes
|
|
| 2 | each |
green bell peppers
|
|
| 2 | each |
sweet red bell peppers
|
|
| 2 | each |
yellow summer squash
cut in chunks |
|
| 1 | each |
eggplant
cubed |
*
|
Directions
Cut lamb into 1½ inch cubes.
Combine oil, lemon juice, onion, oregano, marjoram, parsley and garlic in a large deep bowl.
Stir in lamb, cover, let marinate overnight in refrigerator.
Cut peppers into squares.
Thread lamb cubes onto 6 metal skewers.
Grill or broil, 6 inch from heat, for 15 minutes turning and basting frequently with marinade.
Put vegetables on 6 metal skewers and continue grilling lamb and vegetables, turning and basting, for 15 minutes longer or until meat is done as you like it and vegetables are tender.
