Herbed Lamb And Vegetable Kabobs
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1 Tablespoon|
|Fresh thyme||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Boneless lamb||1 1⁄2 Pound, cut into 1 1/2-inch pieces|
|Carrot slice||12 (1 Inch Each)|
|White onions||12 Small|
|Zucchini slice||12 (1 Inch Each)|
|Fresh mushrooms||12 Large|
In large bowl, combine oil, lemon juice, chopped onion, thyme, garlic, salt and paprika.
Add lamb pieces; turn to coat with marinade.
Cover and refrigerate 6 to 8 hours or overnight, turning occasionally.
In saucepan, cook cauliflowerettes, carrot and white onions in boiling water to cover until tender-crisp.
Thread lamb and all vegetables alternately on skewers.
Grill kabobs, on uncovered grill, over medium-hot briquets 13 to 16 minutes, turning often and basting with marinade.