Shish Kabobs With Shallot Sauce
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Dried rosemary||1⁄2 Teaspoon|
|Lamb leg||1 1⁄2 Pound, cut into 3/4-inch cubes|
|Onions||4 Medium, cut in quarters|
|Green pepper||16 , cut into squares|
|Shallots||3 , minced|
|Garlic||2 Clove (10 gm), minced|
|Dry white wine||2 Tablespoon|
|Beef stock||1⁄2 Cup (8 tbs)|
Combine marinade ingredients in bowl.
Divide kabob ingredients and thread onto skewers.
Arrange skewers in shallow dish.
Pour the marinade over the kabobs and refrigerate for 4 to 6 hours, turning occasionally.
When ready to grill, drain and discard marinade.
While kabobs are marinating, prepare Shallot Sauce.
Heat butter in a frying pan.
Saute shallots and garlic for 3 minutes over medium heat.
Stir in wine, stock, and rosemary.
Simmer sauce for 3 minutes.
Remove from heat and set aside.
Reheat sauce before serving.
Preheat stovetop grill.
Cook kabobs over medium-high heat, turning frequently, until lamb is brown on the outside and done to taste on the inside (about 4 to 6 minutes).
Remove skewers to serving dish.
Drizzle with hot shallot sauce.