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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. —Kathy Herrola of Martinez, California Ingredients:
1/2 cup lemon juice |
2 tablespoons dried oregano |
4 teaspoons olive oil |
6 garlic cloves, minced |
1 pound boneless lean lamb, cut into 1-inch cubes |
16 cherry tomatoes |
1 large green pepper, cut into 1-inch pieces |
1 large onion, cut into 1-inch wedges |
Directions:
1. In a small bowl, combine lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally.
2. Drain lamb, discarding marinade in bag. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
3. Grill kabobs, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until lamb reaches desired doneness and vegetables are crisp-tender, turning occasionally and basting with reserved marinade. Yield: 4 servings.
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