Marinated Lamb Kabobs Recipe
Servings: 5
Ingredients
- 1 lb leg of lamb LEAN and boneless cut 1 inch thick
- 1/3 c. water
- 3 Tbsp. lemon juice
- 2 Tbsp. fresh mint snipped, crushed or possibly 2 tsp. driedmint
- 1 Tbsp. Dijon-style mustard
- 1 Tbsp. veg. oil
- 1 x clove garlic chopped
- 2 sm zucchini cut into 1/2-inch thick slices
- 1 c. pearl onions thawed or possibly 1 c. frzn small whole onions
- 5 x cherry tomatoes
Directions
- 1. Partially freeze lamb. Cut into 1/4-inch-thick strips about 3 inches
- long and 2 inch wide. Place in a plastic bag set in a deep bowl.
- 2. For marinade, stir together water, lemone juice, mint, mustard, oil, and garlic. Pour over lamb. Close bag. Marinate in the refridgerator for
- 2 hrs or possibly overnight, turning occsionally. Drain lamb, reserving marinade.
- 3. Meanwhile, in a small saucepan cook the zucchini, covered, in a small amountof boiling water for 2 min. 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 min or possibly to desired doneness,
- turning occasionally and brushing with marinade.
- 6. Add in a cherry tomato to the end of each skewer during the last 1 minutesof broiling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 5 servings | |
| Calories 218 | |
| Calories from Fat 119 | 55% |
| Total Fat 13.31g | 17% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.07g | |
| Cholesterol 48mg | 16% |
| Sodium 54mg | 2% |
| Potassium 679mg | 19% |
| Total Carbs 10.51g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.76g | 4% |
| Protein 15.21g | 24% |
