Marinated Lamb Kabobs
Always a favorite at outdoor gatherings, kabobs also can be a meal when served on a bed of rice or couscous. These flavorful, marinated lamb, zucchini, and onion kabobs are no exception.
Prep Time:
25 mins
Total Time:
2 hrs 31 mins
Servings:
Makes 5 servings.
Ingredients
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1 pound boneless lean leg of lamb, cut 1 inch thick
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1/3 cup water
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3 tablespoons lemon juice
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2 tablespoons snipped fresh mint or 2 teaspoons dried mint, crushed
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1 tablespoon Dijon-style mustard
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1 tablespoon cooking oil
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5 cherry tomatoes
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1 clove garlic, minced
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2 small zucchini, cut into 1/2-inch-thick slices
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1 cup pearl onions or 1 cup frozen small whole onions, thawed
Directions
1.
Partially freeze lamb. Cut into 1/4-inch-thick strips about 3 inches long and 1 inch wide. Place in a plastic bag set in a deep bowl.
2.
For marinade, stir together water, lemon juice, mint, mustard, oil, and garlic. Pour over lamb. Close bag. Marinate in the refrigerator for at least 2 hours or up to 24 hours, turning occasionally. Drain lamb, reserving marinade.
3.
Meanwhile, in a small saucepan cook the zucchini, covered, in a small amount of boiling water for 2 minutes. Drain.
4.
On five 12- to 15-inch skewers, alternately thread lamb accordion-style with onions and zucchini.
5.
Place skewers on the unheated rack of a broiler pan; brush with marinade. Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness (160 degrees F for medium doneness), turning occasionally.
6.
Add a cherry tomato to the end of each skewer during the last 1 minute of broiling. Makes 5 servings.
Nutrition information
Calories 125, Total Fat 5 g, Cholesterol 53 mg, Sodium 62 mg, Carbohydrate 4 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
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