Lamb Kabobs On Kasha Recipe
Ingredients
| 2 lb. boned lamb | ||
| Green peppers | 4 Small | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Salt | 1 Tablespoon | |
| White onions | 12 Small, parboiled | |
| Ground pepper | 1/2 Teaspoon | |
| Bay leaves | 6 , halved | |
| Cherry tomatoes | 16 | |
Directions
Cut lamb into 1 1/2-inch cubes.
Cut green peppers in half; remove seeds.
Parboil onions.
Combine oil, lemon juice, garlic, salt, pepper and bay leaves.
Pour over lamb; marinate for 4 to 5 hours in refrigerator.
Alternate lamb cubes and bay leaves on skewers; brush with marinade.
Place on baking sheet.
Broil 4 to 5 inches from source of heat for 7 to 8 minutes on each side or to desired doneness.
Arrange vegeta- bles on separate skewers, allowing 1 pepper, 3 onions and 4 tomatoes per serving.
Brush with marinade; broil for 2 to 3 minutes on each side.
Cut green peppers in half; remove seeds.
Parboil onions.
Combine oil, lemon juice, garlic, salt, pepper and bay leaves.
Pour over lamb; marinate for 4 to 5 hours in refrigerator.
Alternate lamb cubes and bay leaves on skewers; brush with marinade.
Place on baking sheet.
Broil 4 to 5 inches from source of heat for 7 to 8 minutes on each side or to desired doneness.
Arrange vegeta- bles on separate skewers, allowing 1 pepper, 3 onions and 4 tomatoes per serving.
Brush with marinade; broil for 2 to 3 minutes on each side.
Chef
