Spicy Lamb Kabobs
|Lemon juice||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs) (Preferably Olive Oil)|
|Garlic||3 Clove (15 gm), pressed or finely chopped|
|Curry powder||2 Teaspoon|
|Boneless lamb||1 Pound, cut into 1 1/2-inch chunks|
|Onions||8 Small, peeled|
|Sweet potato||1 Large, cut into 1-inch chunks|
|Green peppers||2 , cut into 1-inch pieces|
1. Combine lemon juice, oil, garlic, curry powder, bay leaves, and salt in a 2-quart glass or ceramic mixing bowl. Add lamb and stir to coat with marinade. Cover and allow lamb to marinate in the refrigerator for 3 hours or more, stirring occasionally.
2. Remove lamb from bowl, reserving marinade. Thread lamb, onion, cherry tomatoes, sweet potato, and green pepper alternately on four 9-inch skewers. (Use wooden skewers if possible, though metal ones may also be used.) Brush liberally with reserved marinade. Arrange kabobs on a 13"x9"x2" oblong baking dish, with the skewers overlapping the edges of the dish at each end. Microwave at Time Cook (power level 10) for 7 to 9 minutes, rearranging the kabobs and basting with marinade after 4 minutes. Cover and let stand 5 minutes before serving.