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Skewered Lamb And Vegetables

Global.Potpourri's picture
  Boneless lamb shoulder 1 Pound, cut into 1 inch cubes
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil/Vegetable oil 2 Tablespoon
  Salt 2 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄4 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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1601 Calories from Fat 1128

% Daily Value*

Total Fat 126 g193.4%

Saturated Fat 45.9 g229.6%

Trans Fat 0 g

Cholesterol 322.1 mg107.4%

Sodium 4175 mg174%

Total Carbohydrates 38 g12.7%

Dietary Fiber 10.3 g41.2%

Sugars 15.9 g

Protein 81 g162.2%

Vitamin A 15.3% Vitamin C 278.4%

Calcium 18% Iron 53%

*Based on a 2000 Calorie diet


Skewered Lamb And Vegetables Recipe