Herbed Lamb Kebabs Recipe
Ingredients
| Cooking oil | 1/2 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Dried marjoram | 1 Teaspoon, crushed | |
| Dried thyme | 1 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| 2 pounds boneless lamb, cut into 1-inch pieces | ||
| Onion wedges | ||
| Green pepper square | 1 | |
| Sweet red pepper square | 1 | |
Directions
For marinade, combine oil, onion, parsley, lemon juice, garlic, salt, marjoram, thyme, and pepper; stir in lamb.
Cover and chill 6 to 8 hours; stir occasionally.
Drain lamb, reserving marinade.
Cook onion wedges in small amount of boiling water for 5 minutes; drain.
Thread lamb, onion, and pepper squares onto 6 to 8 skewers.
Grill over hot coals 10 to 12 minutes, turning once; baste often with marinade.
Cover and chill 6 to 8 hours; stir occasionally.
Drain lamb, reserving marinade.
Cook onion wedges in small amount of boiling water for 5 minutes; drain.
Thread lamb, onion, and pepper squares onto 6 to 8 skewers.
Grill over hot coals 10 to 12 minutes, turning once; baste often with marinade.
Chef
