Shish Kabobs |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated 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: | ||
| 2 pounds boneless lamb, cut into 1-1/2 inch cubes | 1/2 cup diced onion | 1 small clove garlic, minced |
| 1/2 cup olive oil | 1/4 cup Burgundy or other dry red wine | 1/2 teaspoon salt |
| 1/2 teaspoon dried whole oregano | 1/8 teaspoon freshly ground pepper | dash of red pepper |
| 1 medium onion, cut into 1-inch pieces | 1 medium-size green pepper, cut into 1-inch pieces | 8 cherry tomatoes |
| 1 | Place lamb cubes in a large shallow container. Combine diced onion and next 7 ingredients, stirring mixture well; pour over lamb cubes. Cover and marinate in refrigerator at least 8 hours, stirring lamb occasionally. |
| 2 | Remove lamb from marinade, reserving marinade. Alternate lamb and vegetables on skewers. Grill kabobs over medium coals 15 to 20 minutes or until desired degree of doneness. Turn and baste frequently with marinade. |