Garlic Lamb Kabobs
|Boneless lamb shoulder||1 1⁄2 Pound, cut in 1-inch cubes|
|Garlic salad dressing/1 envelope garlic dressing mix||1 Cup (16 tbs)|
|Green peppers||2 Medium, cut in squares|
|Canned small onions||1 Pound (1 Can, 2 Cups)|
|Dressing||1⁄4 Cup (4 tbs) (for brushing)|
Place meat in shallow dish; pour dressing over.
Let stand, turning occasionally, 2 hours at room temperature or overnight in refrigerator.
Run eight 12-inch skewers through meat fat.
String kabobs in this order: lamb, green pepper, lamb, onion.
Broil 4 inches from heat 10 to 15 minutes, turning once.
Brush occasionally with dressing.