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Herbed Lamb Vegetable Kabobs's picture
  Cooking oil 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Dried marjoram 1 Teaspoon, crushed
  Dried thyme 1 Teaspoon, crushed
  Garlic 1 Clove (5 gm), minced
  Pepper 1⁄2 Teaspoon
  Boneless lamb 2 Pound, cut in 1-inch cubes
  Onion wedges 4
  Green pepper squares 3
  Sweet red pepper square 2

Combine cooking oil, onion, parsley, lemon juice, salt, marjoram, thyme, garlic, and pepper; stir in lamb.
Cover; refrigerate 6 to 8 hours, stirring occasionally.
Drain lamb, reserving marinade.
Cook wedges of onion in water till tender; drain.
Thread six skewers with lamb cubes, onion wedges, green pepper squares, and sweet red pepper squares.
Grill over hot coals for 10 to 12 minutes; turn and brush often with reserved marinade.

Recipe Summary

Main Dish

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Herbed Lamb Vegetable Kabobs Recipe