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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia. Ingredients:
1 cup canola oil |
1 medium onion, chopped |
1/2 cup lemon juice |
1/2 cup minced fresh parsley |
3 to 4 garlic cloves, minced |
2 teaspoons salt |
2 teaspoons dried marjoram |
2 teaspoons dried thyme |
1/2 teaspoon pepper |
2 pounds boneless lamb |
1 medium red onion, cut into wedges |
1 large green pepper, cut into 1-inch pieces |
1 large sweet red pepper, cut into 1-inch pieces |
Directions:
1. In a small bowl, combine the first nine ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade. Yield: 8 servings.
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