Skewered Lamb And Vegetables
|Boneless lamb shoulder||1 Pound, cut into 1 inch cubes|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil/Vegetable oil||2 Tablespoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Green pepper||1 , cut into 1 inch pieces|
|Onion||1 Medium, cut into eights|
|Diced eggplant||1 Cup (16 tbs)|
Place lamb in glass or plastic bowl.
Mix lemon juice, oil, salt, oregano and pepper; pour over lamb.
Cover and refrigerate, stirring occasionally, at least 6 hours.
Remove lamb; reserve marinade.
Thread lamb on four 11-inch metal skewers, leaving space between each.
Set oven control to broil and/or 550°.
Broil lamb with tops about 3 inches from heat 5 minutes.
Turn; brush with reserved marinade.
Broil 5 minutes.
Alternate green pepper, onion and eggplant on four 11-inch metal skewers, leaving space between.
Place vegetables on rack in broiler pan with lamb.
Turn lamb; brush lamb and vegetables with reserved marinade.
Broil kabobs, turning and brushing twice with marinade, until brown, 4 to 5 minutes.