Name: Lamb Shish Kebabs
Yield: 4 servings
Ingredients: 1/4 cup dry red wine; 1 1/2 tablespoons dried oregano; 1 1/2 tablespoons dried mint flakes; 2 tablespoons lemon juice; 2 teaspoons olive oil; 4 garlic cloves, minced; 1 1/2 pounds lean cubed boned leg of lamb; 18 (1-inch) squares green bell pepper; 1 8 cherry tomatoes; 1 large onion, cut into 6 wedges; Cooking spray

Servings: 4 persons

1/4 cup dry red wine
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried mint flakes
2 tablespoons lemon juice
2 teaspoons olive oil
4 garlic cloves, minced
1 1/2 pounds lean cubed boned leg of lamb
18 (1-inch) squares green bell pepper
1 8 cherry tomatoes
1 large onion, cut into 6 wedges
Cooking spray

1
Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag; add lamb, and seal bag. Marinate in refrigerator 12 to 24 hours.
2
Remove lamb from bag, reserving marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Thread lamb, pepper, tomatoes, and onion alternately onto 12 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Place kebabs on rack; grill, covered, 5 minutes on each side or until lamb is desired degree of doneness, turning and basting kebabs frequently with marinade.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lamb Shish Kebabs

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