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- 1 1/2 pounds diced lean lamb
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 2 teaspoons chopped fresh oregano leaves
Marinate the diced lamb in lemon juice, oil, garlic and oregano for 1-12 hours.
Prepare a grill over high heat. (For wood or charcoal barbecues, heat till the coals glow. There should be no flames.)
Thread the diced lamb onto metal skewers, reserving the marinade to use for basting. Cook, turning and basting occasionally, for about 8 minutes, or until well browned and done to your liking.
Recipe reprinted by permission of Cooking.com. All rights reserved.
nutrition information per serving
267 calories; 12g total fat; 112mg cholesterol; 109mg sodium; 2g carbohydrates; 0g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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