Orange Spiced Lamb Kabobs
|Boneless lamb round steaks/Sirloin steak||1 Pound|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Orange peel||4 Teaspoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
Cut lamb into 1 -inch cubes; place in a plastic bag set into a shallow dish.
For marinade, combine oil, vinegar, orange peel, orange juice, green onion, cinnamon, and cloves.
Pour over lamb.
Marinate in refrigerator 4 hours or overnight, turning bag several times.
Drain lamb, reserving marinade.
On four 12-inch skewers alternately thread meat, zucchini, and mushrooms.
Place kabobs on the cooking grill.
Grill 7 to 9 minutes for rare, 10 to 13 minutes for medium, or 14 to 17 minutes for medium-well, turning once halfway through grilling time.
Brush with reserved marinade several times during grilling.
Add cherry tomatoes to skewers during the last minute of grilling.