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Zesty Lamb Kabobs

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Ingredients
  Dry red wine 1 1⁄3 Cup (21.33 tbs)
  Vegetable oil 2 Tablespoon
  Onion 1 Cup (16 tbs), finely chopped
  Garlic 2 Clove (10 gm), crushed
  Dijon mustard 2 Tablespoon
  Bay leaf 1
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Lamb 2 Pound, cut in 1 inch cubes
  Green peppers 2 Large, cut in 1 inch squares
  Red peppers 2 Large, cut in 1 inch squares
  Onions 3 Medium, cut in eights
  Cornstarch 3 Tablespoon
  Cooked rice 1 Cup (16 tbs)
Directions

In 2 quart casserole, combine wine, oil, onion, garlic, mustard, bay leaf, salt, pepper, thyme and ginger.
Add lamb cubes.
Cover and marinate in refrigerator several hours or overnight.
Remove lamb from marinade.
Reserve marinade.
On 8-inch wooden skewers, thread red or green pepper square, onion chunk and lamb cube.
Repeat, ending with onion chunk and pepper square.
Place 4 kabobs on microwave-safe plate.
Microwave at high (10) 4 to 5 minutes.
Repeat with remaining kabobs.
Place kabobs on a bed of cooked rice and keep warm.
In 4 cup glass measure, combine reserved marinade and cornstarch; stir until smooth.
Microwave at high (10) 4 to 5 minutes, until thickened, stirring every 2 minutes.
Remove bay leaf.
Pour sauce over kabobs

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving

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