Classic Marinated Lamb Kabobs Recipe
Are you looking for a yummy Marinated Lamb Kabobs recipe that will make your guests come back to your door-step time and again? Pamper everyone with Marinated Lamb Kabobs as Appetizer. I will look forward to your feedback.
Ingredients
1 pound boneless lean leg of lamb, cut 1 inch thick
1/3 cup water
3 tablespoons lemon juice
2 tablespoons snipped fresh mint or 2 teaspoons dried mint, crushed
1 tablespoon Dijon style mustard
1 tablespoon cooking oil
1 clove garlic, minced
2 small zucchini, cut into 1/2 inch thick slices
1 cup pearl onions or 1 cup frozen small whole onions, thawed
5 cherry tomatoes
Directions
Partially freeze lamb.
Cut into 1/4 inch thick strips about 3 inches long and 1 inch wide.
Place in a plastic bag set in a deep bowl.
For marinade, stir together water, lemon juice, mint, mustard, oil, and garlic.
Pour over lamb.
Close bag.
Marinate in the refrigerator for 2 hours or overnight, turning occasionally.
Drain lamb, reserving marinade.
Meanwhile, in a small saucepan cook the zucchini, covered, in a small amount of boiling water for 2 minutes.
Drain.
On five 12 to 15 inch skewers, alternately thread lamb accordion style with onions and zucchini.
Place skewers on the unheated rack of a broiler pan; brush with marinade.
Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness, turning occasionally and brushing with marinade.
Add a cherry tomato to the end of each skewer during the last 1 minute of broiling.
Cut into 1/4 inch thick strips about 3 inches long and 1 inch wide.
Place in a plastic bag set in a deep bowl.
For marinade, stir together water, lemon juice, mint, mustard, oil, and garlic.
Pour over lamb.
Close bag.
Marinate in the refrigerator for 2 hours or overnight, turning occasionally.
Drain lamb, reserving marinade.
Meanwhile, in a small saucepan cook the zucchini, covered, in a small amount of boiling water for 2 minutes.
Drain.
On five 12 to 15 inch skewers, alternately thread lamb accordion style with onions and zucchini.
Place skewers on the unheated rack of a broiler pan; brush with marinade.
Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness, turning occasionally and brushing with marinade.
Add a cherry tomato to the end of each skewer during the last 1 minute of broiling.
