Italian Marinated Lamb Kabobs
|Lean boneless lamb||3⁄4 Pound, trimmed of fat|
|Low calorie italian salad dressing||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Fresh mushrooms||8 Large|
|Kitchen bouquet||1⁄4 Teaspoon|
|Zucchini||4 Small, cut into 1 inch pieces|
Cut meat into 1-inch pieces.
Place meat in a plastic bag; add salad dressing and lemon juice.
Close bag and place in a bowl.
Refrigerate meat several hours or overnight, turning bag occasionally to distribute marinade.
Drain meat, reserving the marinade.
Add Kitchen Bouquet to marinade, if desired.
In bowl pour boiling water on mushrooms; drain immediately.
Thread meat on skewers alternately with mushrooms and zucchini.
Place on unheated rack of broiler pan.
Broil 4 inches from heat for 10 to 12 minutes; turn and baste with marinade occasionally.