Side Pannel
Marinated Lamb-And-Vegetable Kebabs
Marinated Lamb-And-Vegetable Kebabs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 2 lb Lean boneless leg of lamb
- 1/4 c Red wine vinegar
- 1/4 c Fresh lemon juice
- 2 tb Minced fresh parsley
- 1/2 ts Pepper
- 1/2 ts Ground cumin
- 1/4 ts Salt
- 3 Cloves garlic, minced
- 1 Unpeeled eggplant, (1 pound)
- 1 md Zucchini, (1/2 pound)
- 1 lg Sweet onion, cut into 8
- -wedges
- 1 md Red bell pepper, cut into 8
- -pieces
- 1 md Yellow bell pepper, cut into
- -8 pieces
- 8 lg Fresh mushrooms
- Vegetable cooking spray
Directions
Trim fat from lamb, and cut lamb into 24 (2-inch) cubes.
Combine vinegar and next 6 ingredients in a large zip-top heavy-duty
plastic bag. Add lamb cubes, and marinate in refrigerator 8 hours, turning
bag occasionally.
Cut eggplant lengthwise into quarters. Cut each quarter crosswise into 4
pieces. Cut zucchini lengthwise in half. Cut each half crosswise into 4
pieces. Thread 2 eggplant pieces, 1 zucchini piece, and 1 onion wedge onto
each of 8 (10-inch) skewers.
Remove lamb from bag, reserving marinade. Thread 3 lamb cubes, 1 red bell
pepper piece, 1 yellow bell pepper piece, and 1 mushroom alternately onto
each of 8 (10-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place eggplant kebabs on rack, and cook 15 minutes, basting with reserved
marinade. Turn eggplant kebabs, and cook 7 minutes. Add lamb kebabs to
rack, and cook 4 minutes on each side or to desired degree of doneness,
basting with reserved marinade. Yield: 8 servings (serving size: 1 eggplant
kebab and 1 lamb kebab).
Per serving: 242 Calories; 16g Fat (58% calories from fat); 18g Protein; 8g
Carbohydrate; 62mg Cholesterol; 190mg Sodium
Combine vinegar and next 6 ingredients in a large zip-top heavy-duty
plastic bag. Add lamb cubes, and marinate in refrigerator 8 hours, turning
bag occasionally.
Cut eggplant lengthwise into quarters. Cut each quarter crosswise into 4
pieces. Cut zucchini lengthwise in half. Cut each half crosswise into 4
pieces. Thread 2 eggplant pieces, 1 zucchini piece, and 1 onion wedge onto
each of 8 (10-inch) skewers.
Remove lamb from bag, reserving marinade. Thread 3 lamb cubes, 1 red bell
pepper piece, 1 yellow bell pepper piece, and 1 mushroom alternately onto
each of 8 (10-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place eggplant kebabs on rack, and cook 15 minutes, basting with reserved
marinade. Turn eggplant kebabs, and cook 7 minutes. Add lamb kebabs to
rack, and cook 4 minutes on each side or to desired degree of doneness,
basting with reserved marinade. Yield: 8 servings (serving size: 1 eggplant
kebab and 1 lamb kebab).
Per serving: 242 Calories; 16g Fat (58% calories from fat); 18g Protein; 8g
Carbohydrate; 62mg Cholesterol; 190mg Sodium
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