Spicy Lamb Kabobs Recipe
Summary
Ingredients
| Lemon juice | 1/2 Cup (16 tbs) | |
| 1/4 cup oil, preferably olive oil | ||
| Garlic | 3 Clove (5gm), finely chopped | |
| Curry powder | 2 Teaspoon | |
| Bay leaves | 2 | |
| Salt | 1/2 Teaspoon | |
| 1 pound boneless lamb, cut into 1 1/2-inch chunks | ||
| Onions | 8 Small, peeled | |
| Cherry tomatoes | 12 | |
| 1 large sweet potato, cut into 1-inch chunks | ||
| 2 green peppers, cut into 1-inch pieces | ||
Directions
1. Combine lemon juice, oil, garlic, curry powder, bay leaves, and salt in a 2-quart glass or ceramic mixing bowl. Add lamb and stir to coat with marinade. Cover and allow lamb to marinate in the refrigerator for 3 hours or more, stirring occasionally.
2. Remove lamb from bowl, reserving marinade. Thread lamb, onion, cherry tomatoes, sweet potato, and green pepper alternately on four 9-inch skewers. (Use wooden skewers if possible, though metal ones may also be used.) Brush liberally with reserved marinade. Arrange kabobs on a 13"x9"x2" oblong baking dish, with the skewers overlapping the edges of the dish at each end. Microwave at Time Cook (power level 10) for 7 to 9 minutes, rearranging the kabobs and basting with marinade after 4 minutes. Cover and let stand 5 minutes before serving.
2. Remove lamb from bowl, reserving marinade. Thread lamb, onion, cherry tomatoes, sweet potato, and green pepper alternately on four 9-inch skewers. (Use wooden skewers if possible, though metal ones may also be used.) Brush liberally with reserved marinade. Arrange kabobs on a 13"x9"x2" oblong baking dish, with the skewers overlapping the edges of the dish at each end. Microwave at Time Cook (power level 10) for 7 to 9 minutes, rearranging the kabobs and basting with marinade after 4 minutes. Cover and let stand 5 minutes before serving.
Chef
