Barbecued Lamb Kabobs Recipe
Ingredients
1 can (10 3/4 ounces) condensed tomato soup
1 small clove garlic, minced
2 tablespoons salad oil
2 tablespoons wine vinegar
1 tablespoon sugar
1/8 teaspoon pepper
1/8 teaspoon oregano leaves, crushed
Dash thyme leaves, crushed
1 pound lamb cubes for kabobs
1 medium green pepper, cut in 114-inch pieces
1 can (16 ounces) small whole white onions, 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.
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