Lamb Kabobs Recipe
Ingredients
| 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 | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 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 |
Nutrition Facts
Serving size
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
Directions
Bring to a boil, reduce heat, and simmer 5 minutes.
Let cool.
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.
Chef
