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Overnight Shish Kabobs Recipe
|Boneless lamb||2 Pound, cut into 1 inch cubes|
|Onion||1 , finely diced|
|Burgundy wine/Other dry red wine||1⁄2 Cup (8 tbs)|
|Finely diced green pepper||1⁄3 Cup (5.33 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Rubbed sage||1⁄4 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Dried whole oregano||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 2299 Calories from Fat 1057
% Daily Value*
Total Fat 118 g182.3%
Saturated Fat 30.5 g152.4%
Trans Fat 0 g
Cholesterol 777.2 mg
Sodium 627.9 mg26.2%
Total Carbohydrates 21 g6.9%
Dietary Fiber 3.7 g14.7%
Sugars 6.9 g
Protein 258 g516.8%
Vitamin A 3.4% Vitamin C 27.9%
Calcium 7.3% Iron 6.8%
*Based on a 2000 Calorie diet
Combine remaining ingredients, stirring well; pour over lamb.
Cover and refrigerate at least 8 hours, stirring lamb occasionally.
Remove lamb from marinade, reserving marinade.
Transfer marinade to a small saucepan, and cook over medium heat until thoroughly heated, stirring constantly.
Remove marinade from heat; set aside and keep warm.
Thread lamb on skewers, and grill over medium coals 15 to 20 minutes or until desired degree of doneness.
Turn and baste frequently with marinade