Free Recipe Marinated Lamb-And-Vegetable Kebabs
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 8
Ingredients for Marinated Lamb-And-Vegetable Kebabs Recipe
2 lb Lean boneless leg of lamb
1/4 c Red wine vinegar
1/4 c Fresh lemon juice
2 tb Minced fresh parsley
1/2 ts Pepper
1/2 ts Ground cumin
1/4 ts Salt
3 Cloves garlic, minced
1 Unpeeled eggplant, (1 pound)
1 md Zucchini, (1/2 pound)
1 lg Sweet onion, cut into 8
-wedges
1 md Red bell pepper, cut into 8
-pieces
1 md Yellow bell pepper, cut into
-8 pieces
8 lg Fresh mushrooms
Vegetable cooking spray
Marinated Lamb-And-Vegetable Kebabs Preparation
Trim fat from lamb, and cut lamb into 24 (2-inch) cubes. Combine vinegar and next 6 ingredients in a large zip-top heavy-duty plastic bag. Add lamb cubes, and marinate in refrigerator 8 hours, turning bag occasionally. Cut eggplant lengthwise into quarters. Cut each quarter crosswise into 4 pieces. Cut zucchini lengthwise in half. Cut each half crosswise into 4 pieces. Thread 2 eggplant pieces, 1 zucchini piece, and 1 onion wedge onto each of 8 (10-inch) skewers. Remove lamb from bag, reserving marinade. Thread 3 lamb cubes, 1 red bell pepper piece, 1 yellow bell pepper piece, and 1 mushroom alternately onto each of 8 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place eggplant kebabs on rack, and cook 15 minutes, basting with reserved marinade. Turn eggplant kebabs, and cook 7 minutes. Add lamb kebabs to rack, and cook 4 minutes on each side or to desired degree of doneness, basting with reserved marinade. Yield: 8 servings (serving size: 1 eggplant kebab and 1 lamb kebab). Per serving: 242 Calories; 16g Fat (58% calories from fat); 18g Protein; 8g Carbohydrate; 62mg Cholesterol; 190mg Sodium Recipe by: Cooking Light, May 1994, page 80 Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.
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