Lamb Kebabs Recipe
Ingredients
Shank-end leg of lamb - 4-1/2- to 5-lb
Bottled low-calorie italian-style dressing - 1/2 cup
Lemon juice - 1/4 cup
Garlic salt - 1/2 teaspoon
Cracked black pepper - 1/8 teaspoon
Mushrooms - 10
Cherry tomatoes - 10
Zucchini - 2 (about 1/2 lb)
Green pepper - 1
Directions
GETTING READY
1. To prepare the lamb cut it from bone and trim fat from meat.
2. Cut into 40 cubes, each about 1-1/2 inches.
MAKING
3. Take a shallow baking dish and place the pieces in it.
4. In 1-cup measure, mix well combining dressing, lemon juice, garlic salt and pepper.
5. Pour over lamb and turn meat to coat all pieces well.
6. Refrigerate, covered for 4 hours and trim mushrooms.
7. Wash tomatoes and zucchini and cut zucchini into 1-inch pieces.
8. Cut green pepper into 1-inch squares.
9. On each of 10 skewers, arrange a cherry tomato, lamb cube, mushroom, lamb cube, green-pepper square, lamb cube, zucchini chunk, lamb cube and square of green pepper.
10. Broil, about 4 inches from heat, turning once, until of desired doneness and browned—about 20 minutes for medium.
SERVING
11. Serve with any tangy sauce as desired.
1. To prepare the lamb cut it from bone and trim fat from meat.
2. Cut into 40 cubes, each about 1-1/2 inches.
MAKING
3. Take a shallow baking dish and place the pieces in it.
4. In 1-cup measure, mix well combining dressing, lemon juice, garlic salt and pepper.
5. Pour over lamb and turn meat to coat all pieces well.
6. Refrigerate, covered for 4 hours and trim mushrooms.
7. Wash tomatoes and zucchini and cut zucchini into 1-inch pieces.
8. Cut green pepper into 1-inch squares.
9. On each of 10 skewers, arrange a cherry tomato, lamb cube, mushroom, lamb cube, green-pepper square, lamb cube, zucchini chunk, lamb cube and square of green pepper.
10. Broil, about 4 inches from heat, turning once, until of desired doneness and browned—about 20 minutes for medium.
SERVING
11. Serve with any tangy sauce as desired.
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