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Marinated Lamb Kabobs
Created by admin, Tuesday, 01 May 2007
Description
4 servingsIngredients
6 tablespoons crisco oil
2 teaspoons dried rosemary leaves
1 teaspoon dried thyme leaves
3 cloves garlic, minced
1/2 teaspoon dried oregano leaves
6 tablespoons lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1 boneless leg of lamb or lamb shoulder, cut into 1-inch cubes
8 large mushroom caps
4 small onions, cut into thirds
1 medium green pepper, cored, seeded and cut into 16 pieces
2 teaspoons dried rosemary leaves
1 teaspoon dried thyme leaves
3 cloves garlic, minced
1/2 teaspoon dried oregano leaves
6 tablespoons lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1 boneless leg of lamb or lamb shoulder, cut into 1-inch cubes
8 large mushroom caps
4 small onions, cut into thirds
1 medium green pepper, cored, seeded and cut into 16 pieces
Methods/steps
Heat Crisco Oil in small skillet. Add rosemary, thyme, garlic and oregano. Saut? over moderate heat until garlic is lightly browned. Remove from heat. Stir in lime juice, sugar and salt. Transfer mixture to large plastic food storage bag. Add lamb and mushroom caps. Seal bag and refrigerate at least 8 hours, turning bag over occasionally. Remove lamb and mushroom caps from marinade, reserving marinade.
Skewer lamb, mushroom caps, onion and green pepper on four 12-inch skewers. Set oven to broil. Place kabobs on broiler pan. Brush with reserved marinade. Broil 3 to 4 inches from heat, 10 to 20 minutes, or until lamb is desired doneness, turning kabobs over once. Serve with hot cooked rice, if desired.
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