Lamb, Bell Pepper, and Onion Kebabs |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup chopped onion | 3/4 cup olive oil | 1/2 cup chopped fresh parsley |
| 6 tablespoons fresh lemon juice | 2 large garlic cloves, chopped | 1 tablespoon chopped fresh thyme |
| 1 tablespoon chopped fresh marjoram | 1-1/2 teaspoons salt | 3/4 teaspoon ground black pepper |
| 1 4-pound boneless butterflied leg of lamb (5-1/2 pounds with bone), well trimmed | 32 1-inch pieces red and green bell pepper (cut from 2 of each) | 16 mushrooms |
| 8 boiling onions, peeled, halved through root end | 8 10- to 12-inch-long metal skewers | lemon wedges |
| 1 | Whisk onion, oil, parsley, lemon juice, garlic, thyme, margoram, salt, and pepper in 13x9x2-inch glass dish. Cut lamb into twenty-four 1-1/2 inch cubes (reserve remaining lamb for another use). Add lamb cubes to dish; toss. Let marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally. |
| 2 | Prepare barbecue (medium-high heat). Alternate 4 bell pepper pices, 3 coated lamb cubes, 2 mushrooms, and 2 onion halves on each of 8 skewers. Scrape marinade from dish into small saucepan; bring to boil. Remove from heat. |
| 3 | Sprinkle skewers with salt and pepper. Grill until vegetables are charred and lamb is cooked to desired doneness, turning and basting occasionally with marinade, about 10 minutes for medium-rare. Transfer to platter; serve with lemon. |