- 2 pounds boneless lamb from leg or shoulder
- 1 recipe Herb-Wine Marinade
- Fresh bay leaves
- Sprigs of fresh rosemary leaves
- Fresh mushroom caps
- Cherry tomatoes
- Red and green bell peppers, cut into squares
- 2 tablespoons oil
Companion recipe: Herb-Wine Marinade
Trim the lamb and cut into 1-inch cubes. Prepare the marinade as directed in a glass or ceramic bowl, add the lamb and stir well. Cover and marinate for at least 2 hours, or for several hours in refrigerator. Stir occasionally.
Thread the lamb onto flat metal skewers, alternating cubes with your choice of bay leaves, rosemary, mushroom caps, cherry tomatoes and pepper squares. Place the marinade in a small saucepan and add the oil.
Heat the barbecue to hot and place the filled skewers on the oiled grill. Cook until browned on all sides, basting kebabs frequently with marinade. Reduce the heat to low or move to outer section of charcoal barbecue, put hood down and cook for 3 to 4 minutes. If lamb is slightly resilient when pressed with tongs, it is cooked to medium-do not overcook.
Serve with rice pilaf, a tossed salad of mixed greens and crusty bread.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
338 calories; 23g total fat; 73mg cholesterol; 59mg sodium; 3g carbohydrates; 1g fiber; 24g 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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