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Moroccan Lamb Kebabs

Grill.em's picture
Ingredients
  Boneless lamb 1 Pound
  Olive oil 1 Tablespoon
  Lemon juice 2 Tablespoon
  Water 2 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Black pepper 1 Tablespoon, coarsely ground
  Garlic 1 Clove (5 gm), finely minced
  Oregano 1 Tablespoon
  Zucchini 1
  Mushrooms 12
  Cherry tomatoes 8
  Salt 1 Tablespoon
  Black pepper 1⁄2 Tablespoon
  Non fat cooking spray 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Servings: 
4

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