Barbecued Lamb Kabobs Recipe
Ingredients
| Tomato soup | 1 Can (10oz), condensed | |
| Garlic | 1 Clove (5gm), minced | |
| Salad oil | 2 Tablespoon | |
| Wine vinegar | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Oregano leaves | 1/8 Teaspoon, crushed | |
| Dash thyme leaves, crushed | ||
| 1 pound lamb cubes for kabobs | ||
| 1 medium green pepper, cut in 114-inch pieces | ||
| White onions | 1 Can (10oz), drained | |
Directions
Combine soup, garlic, oil, vinegar, sugar, and seasonings; add lamb.
Refrigerate 4 hours or more.
On 2 skewers, arrange green pepper and onions.
On 4 separate skewers, arrange lamb; place lamb kabobs on broiler pan.
Broil 4 inches from heat for 15 minutes or until desired doneness, turning and brushing with marinade.
Brush vegetable kabobs with marinade; broil 10 minutes.
Heat remaining marinade; serve with kabobs.
Refrigerate 4 hours or more.
On 2 skewers, arrange green pepper and onions.
On 4 separate skewers, arrange lamb; place lamb kabobs on broiler pan.
Broil 4 inches from heat for 15 minutes or until desired doneness, turning and brushing with marinade.
Brush vegetable kabobs with marinade; broil 10 minutes.
Heat remaining marinade; serve with kabobs.
Chef
