Mustard Shish Kebabs Recipe
Ingredients
| Leg lamb | 1 2 pound | |
| Marinade | ||
| Dijon Mustard | 3 Tablespoon | |
| White wine vinegar | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Rosemary | 1/4 Teaspoon | |
| Sage | 1/4 Teaspoon | |
| Garlic | 3 Clove (5gm), minced | |
| 1 large green pepper, cut into 3/4-inch squares | ||
| 1 large sweet red pepper, cut into 3/4-inch squares | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Combine first 6 marinade ingredients in medium bowl.
Add lamb and sprinkle with salt and pepper.
Mix to coat lamb thoroughly.
Marinate in refrigerator overnight.
Remove meat from refrigerator 1/2 hour before cooking.
Preheat broiler or barbecue.
Alternate meat and peppers on skewers.
Broil until meat is browned, brushing the cubes with butter if desired.
Add lamb and sprinkle with salt and pepper.
Mix to coat lamb thoroughly.
Marinate in refrigerator overnight.
Remove meat from refrigerator 1/2 hour before cooking.
Preheat broiler or barbecue.
Alternate meat and peppers on skewers.
Broil until meat is browned, brushing the cubes with butter if desired.
Chef
