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Lamb Kabobs Recipe
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Dried basil||2 Teaspoon|
|Boneless lamb||1 Pound, cut into 1-inch cubes|
|Celery stalks||3 , cut into 1-inch pieces|
|Sweet red pepper||1 Large, cut into 24 pieces|
Calories 397 Calories from Fat 236
% Daily Value*
Total Fat 27 g40.9%
Saturated Fat 5.3 g26.4%
Trans Fat 0 g
Cholesterol 97.1 mg32.4%
Sodium 587.7 mg24.5%
Total Carbohydrates 6 g1.9%
Dietary Fiber 2.2 g8.9%
Sugars 2 g
Protein 33 g66.1%
Vitamin A 27.2% Vitamin C 72.7%
Calcium 7.3% Iron 7.4%
*Based on a 2000 Calorie diet
Bring to a boil, reduce heat, and simmer 5 minutes.
Pour half of marinade over lamb in a shallow container, pour remaining marinade over vegetables in a separate shallow container.
Cover containers, and let marinate in refrigerator 6 hours.
Remove lamb and vegetables from marinade, reserving vegetable marinade.
Alternate lamb, celery, and red pepper on 12 (7-inch) skewers.
Place kabobs on a rack in a lightly greased broiling pan.
Broil about 4 inches from heat 6 to 8 minutes, turning kabobs once and basting occasionally with marinade.