Classic Marinated Lamb Kabobs
|Boneless lean leg of lamb||1 Pound, cut into 1 inch thick|
|Water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||3 Tablespoon|
|Snipped mint/Dried mint||2 Tablespoon, crushed|
|Dijon style mustard||1 Tablespoon|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Zucchini||2 Small, cut into 1/2 inch thick slices|
|Pearl onions/1 cup frozen small whole onions, thawed||1 Cup (16 tbs)|
Partially freeze lamb.
Cut into 1/4 inch thick strips about 3 inches long and 1 inch wide.
Place in a plastic bag set in a deep bowl.
For marinade, stir together water, lemon juice, mint, mustard, oil, and garlic.
Pour over lamb.
Marinate in the refrigerator for 2 hours or overnight, turning occasionally.
Drain lamb, reserving marinade.
Meanwhile, in a small saucepan cook the zucchini, covered, in a small amount of boiling water for 2 minutes.
On five 12 to 15 inch skewers, alternately thread lamb accordion style with onions and zucchini.
Place skewers on the unheated rack of a broiler pan; brush with marinade.
Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness, turning occasionally and brushing with marinade.
Add a cherry tomato to the end of each skewer during the last 1 minute of broiling.