Moroccan Lamb Kebabs
|Boneless lamb||1 Pound|
|Olive oil||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Black pepper||1 Tablespoon, coarsely ground|
|Garlic||1 Clove (5 gm), finely minced|
|Black pepper||1⁄2 Tablespoon|
|Non fat cooking spray||1 Tablespoon|
Remove any visible fat from the lamb and cut into 1-inch cubes.
In a small bowl, combine the oil, lemon juice, water, vinegar, pepper, garlic and oregano.
Place the lamb in a flat glass pan and pour the marinade over the meat, turning the pieces to coat thoroughly.
Refrigerate, covered, for 2-12 hours.
Scrub the zucchini and cut into 1-inch cubes.
Clean the mushrooms and tomatoes.
Soak the wooden skewers in water for 20 minutes and pat dry.
When ready to grill, thread the lamb and vegetables on the skewers, alternating each.
Dust each skewer with salt and pepper.
Coat the grill with cooking spray and preheat for 5 minutes.
Grill the kebabs widthwise (horizontally) for 7-8 minutes, or according to your preference.