Lamb Kabobs |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 pounds boneless lamb, cut into 1-inch cubes | 1/4 cup plus 2 tablespoons white wine vinegar | 1/4 cup plus 2 tablespoons water |
| 2 tablespoons chopped fresh parsley | 1 tablespoon plus 1-1/2 teaspoons sugar | 1 tablespoon dried whole rosemary, crushed |
| 2 tablespoons dry sherry | 1/2 teaspoon salt | 1/4 teaspoon pepper |
| 6 large fresh mushroom caps | ||
| 1 | Place lamb cubes in a large shallow container. Combine remaining ingredients except mushrooms, stirring well; pour marinade over lamb. Cover and refrigerate at least 2 hours, stirring lamb occasionally. |
| 2 | Remove lamb from marinade, reserving marinade. Place 1/2 cup marinade in a small saucepan; set aside. Reserve remaining marinade for basting. Thread lamb on 6 skewers. Grill over medium coals 15 to 20 minutes or until desired degree of doneness. Turn and baste frequently with reserved marinade. |
| 3 | Add mushroom caps to marinade in saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 4 to 5 minutes. Drain. Thread a mushroom cap on each skewer. |