Herbed Lamb Kabobs
|Russian salad dressing||3⁄4 Cup (12 tbs)|
|Lime juice||3 Tablespoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Boneless lamb||1 1⁄2 Pound, cut into 1 inch pieces|
|Boiling water||1 Cup (16 tbs)|
|Small mushrooms||2 Cup (32 tbs) (Fresh)|
|Green peppers||2 Medium, cut into 1 1/2- to 2-inch squares|
For marinade, in bowl combine salad dressing, lime juice, oregano, and tarragon.
Cover and let stand 2 hours at room temperature or overnight in refrigerator; stir occasionally.
Drain, reserving marinade.
Pour some boiling water over mushrooms; drain.
Alternately thread lamb, mush-1 rooms, and green peppers on 6 long skewers.
Place on unheated rack in broiler pan.
Broil 4 inches from heat for 10 to 12 minutes; turn and baste with marinade occasionally.