Lemon-Garlic Shish Kabobs |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 (2 kabobs each) | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 pounds well-trimmed boneless leg of lamb, cut into 1-1/4 inch pieces | 1/4 cup olive oil | 2 tablespoons lemon juice |
| 4 cloves garlic, minced | 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves | 1/2 teaspoon salt |
| 1/2 teaspoon black pepper | 1 red or yellow bell pepper, cut into wedges | 1 small zucchini, cut into 1-inch pieces |
| 1 yellow squash, cut into 1-inch pieces | 1 small red onion, cut into 1/2-inch wedges | 8 ounces large fresh button mushrooms, stems trimmed |
| fresh oregano sprigs for garnish | ||
| 1 | Place lamb in large resealable plastic food storage bag. To prepare marinade, combine oil, juice, garlic, oregano, salt and black pepper in small bowl; pour marinade over lamb in bag. Seal bag tightly; turn to coat. Marinate lamb in refrigerator 1 to 4 hours, turning once. |
| 2 | To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling. Drain lamb; reserve marinade. Alternately thread lamb, bell pepper, zucchini, yellow squash, onion and mushrooms onto 12 (10-inch) metal skewers; brush both sides with reserved marinade. |
| 3 | Grill kabobs, on covered grill, over medium-hot coals 6 minutes. Turn continue to grill, cover, 5 to 7 minutes for medium or until desired doneness is reached. Garnish, if desired. |