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Lamb Shish Kebab

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Ingredients
  Leg of lamb/Shoulder of lamb 3 Pound (tender cut of lamb)
  Onion 1 , thinly sliced
  Red wine 1⁄2 Cup (8 tbs)
  Tomato paste 3 Ounce
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Savory 1 Teaspoon, crumbled
  Salt 2 Teaspoon
  Allspice 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Hot red pepper 1⁄2 Teaspoon
  Onions 12 Small, sliced into 1 inch cubes (or use 1 large)
  Green bell peppers 3 , cut into 1 inch cubes
Directions

Cut the meat into one-inch cubes.
Marinate with the onion, wine, tomato paste, oil, lemon juice and savory.
Cover and refrigerate overnight.
One hour before serving, add the remaining spices.
Spear the meat on skewers.
Alternate the meat with the cubed onion and green pepper.
Arrange the skewers on a grill over charcoal fire and cook, turning the skewers several times, until the meat is brown on all sides and cooked through.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Grilling

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4.38125
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4424 Calories from Fat 2397

% Daily Value*

Total Fat 268 g412.4%

Saturated Fat 82.7 g413.3%

Trans Fat 0 g

Cholesterol 911.7 mg303.9%

Sodium 4835.2 mg201.5%

Total Carbohydrates 202 g67.5%

Dietary Fiber 42.8 g171.1%

Sugars 90.4 g

Protein 285 g569.6%

Vitamin A 67.4% Vitamin C 869.7%

Calcium 69.8% Iron 192.3%

*Based on a 2000 Calorie diet

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Lamb Shish Kebab Recipe