Zesty Lamb Kabobs
|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|
|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|
|Cooked rice||1 Cup (16 tbs)|
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.
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