Savory Lamb Kabobs
Yield
12 servingsPrep
20 minCook
20 minReady
6 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pound |
leg of lamb
|
|
| ½ | cup |
soy sauce, tamari
|
|
| ½ | cup |
white wine vinegar
|
|
| 1 | cup |
vegetable oil
|
|
| 6 | each |
garlic cloves
minced |
|
| 1 ½ | tablespoons |
sugar
|
|
| ¾ | teaspoon |
black pepper
|
|
| 2 | large |
green bell peppers
1 inch pieces |
|
| 18 | each |
cherry tomatoes
|
|
| 18 | small |
onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
leg of lamb
|
|
| 118 | ml |
soy sauce, tamari
|
|
| 118 | ml |
white wine vinegar
|
|
| 237 | ml |
vegetable oil
|
|
| 6 | each |
garlic cloves
minced |
|
| 23 | ml |
sugar
|
|
| 3.8 | ml |
black pepper
|
|
| 2 | large |
green bell peppers
1 inch pieces |
|
| 18 | each |
cherry tomatoes
|
|
| 18 | small |
onions
|
|
Directions
Remove fell (tissue-like covering) from leg of lamb, cut meat into 1 inch cubes, and set aside.
Combine soy sauce, vinegar, oil, garlic, sugar, and pepper.
Add lamb, cover and marinate overnight in refrigerator.
Remove meat form marinade, reserving marinade.
Alternate meat and vegetables on skewers.
Grill 15 to 20 minutes over medium coals or until desired degree of doneness, brushing often with marinade.
