Herbed Lamb And Vegetable Kabobs Recipe
Ingredients
| 1/2 cup olive or vegetable oil | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Onion | 1 Tablespoon, finley chopped | |
| Thyme | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Salt | 1 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| 1 1/2 pounds boneless lamb, cut into 1 1/2-inch pieces | ||
| 12 cauliflowerettes | ||
| Carrot slice | 12 | |
| White onions | 12 Small | |
| Zucchini slice | 12 | |
| Mushrooms | 12 Large | |
Directions
In large bowl, combine oil, lemon juice, chopped onion, thyme, garlic, salt and paprika.
Add lamb pieces; turn to coat with marinade.
Cover and refrigerate 6 to 8 hours or overnight, turning occasionally.
In saucepan, cook cauliflowerettes, carrot and white onions in boiling water to cover until tender-crisp.
Thread lamb and all vegetables alternately on skewers.
Grill kabobs, on uncovered grill, over medium-hot briquets 13 to 16 minutes, turning often and basting with marinade.
Add lamb pieces; turn to coat with marinade.
Cover and refrigerate 6 to 8 hours or overnight, turning occasionally.
In saucepan, cook cauliflowerettes, carrot and white onions in boiling water to cover until tender-crisp.
Thread lamb and all vegetables alternately on skewers.
Grill kabobs, on uncovered grill, over medium-hot briquets 13 to 16 minutes, turning often and basting with marinade.
Chef
