Overnight Shish Kabobs
|Boneless lamb||2 Pound, cut into 1 inch cubes|
|Onion||1 , finely diced|
|Burgundy wine/Other dry red wine||1⁄2 Cup (8 tbs)|
|Finely diced green pepper||1⁄3 Cup (5.33 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Rubbed sage||1⁄4 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Dried whole oregano||1⁄8 Teaspoon|
Place lamb in a large shallow container.
Combine remaining ingredients, stirring well; pour over lamb.
Cover and refrigerate at least 8 hours, stirring lamb occasionally.
Remove lamb from marinade, reserving marinade.
Transfer marinade to a small saucepan, and cook over medium heat until thoroughly heated, stirring constantly.
Remove marinade from heat; set aside and keep warm.
Thread lamb on skewers, and grill over medium coals 15 to 20 minutes or until desired degree of doneness.
Turn and baste frequently with marinade
Serving size: Complete recipe
Calories 2299 Calories from Fat 1057
% Daily Value*
Total Fat 118 g182.3%
Saturated Fat 30.5 g152.4%
Trans Fat 0 g
Cholesterol 777.2 mg259.1%
Sodium 627.9 mg26.2%
Total Carbohydrates 21 g6.9%
Dietary Fiber 3.7 g14.7%
Sugars 6.9 g
Protein 258 g516.8%
Vitamin A 3.4% Vitamin C 27.9%
Calcium 7.3% Iron 6.8%
*Based on a 2000 Calorie diet