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|Leg lamb||1 Pound|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||2 Tablespoon|
|Chopped onion||2 Tablespoon|
Serving size: Complete recipe
Calories 1673 Calories from Fat 1095
% Daily Value*
Total Fat 123 g188.8%
Saturated Fat 34.5 g172.3%
Trans Fat 0 g
Cholesterol 303.9 mg
Sodium 682.3 mg28.4%
Total Carbohydrates 51 g17.1%
Dietary Fiber 11.9 g47.4%
Sugars 24.9 g
Protein 96 g191.3%
Vitamin A 52.3% Vitamin C 317.8%
Calcium 15.5% Iron 57.4%
*Based on a 2000 Calorie diet
Combine ingredients for marinade, add lamb, and stir until well mixed.
Cover and refrigerate several hours; stir occasionally to mix.
Peel onions, cut in halves, remove centre portion.
Wash pepper, slice in half, remove seeds and cut flesh in 1 1/2 in. squares.
Wash tomatoes and cut in quarters.
Remove stalks from mushrooms, if desired, or leave whole.
Thread meat on to skewers, brush with marinade and, if desired, place a bayleaf at end of skewer.
Thread alternate vegetables on separate skewers, brush with marinade. .
Cook under heated grill, turning frequently and brushing with remaining marinade or melted butter until done to taste.