Mustard Shish Kebab Recipe
Ingredients
| 2 pounds boneless leg of lamb, cut into 1-inch cubes | ||
| Dijon Mustard | 3 Tablespoon | |
| White wine vinegar | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary | ||
| Dried sage | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| 1 green bell pepper cut into 1-inch squares | ||
| 1 red bell pepper, cut into 1-inch squares | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Combine the mustard, vinegar, olive oil, rosemary, sage, garlic, salt and pepper in a bowl.
Add the lamb and toss to coat thoroughly.
Cover and refrigerate for 24 hours.
Thread lamb onto kebob skewers alternating with pepper squares.
Rotate for 20 minutes or until cooked to desired doneness.
Add the lamb and toss to coat thoroughly.
Cover and refrigerate for 24 hours.
Thread lamb onto kebob skewers alternating with pepper squares.
Rotate for 20 minutes or until cooked to desired doneness.
Chef
