Lamb Shish Kabobs
|Boneless lamb shoulder||1 1⁄2 Pound|
|Garlic salt||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Minced onion||1 Teaspoon|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Whole fresh mushrooms||15 Small|
|Tomatoes/Tomato wedges||15 Small|
With electric knife cut meat into 1 1/2-inch cubes.0 Combine garlic salt, pepper, mustard, chili powder, onion, vinegar, catsup and oil in small mixing bowl.
Pour over lamb.
Marinate 4-5 hours or overnight, turning three or four times.
String lamb cubes on skewers alternately with mushrooms and onions.
Broil over charcoal fire 15-25 minutes or until done, basting often with marinade.
Turn frequently to cook evenly on all sides.
String tomatoes on separate skewers and place on grill 10 minutes before end of cooking time for meat.