Lamb Shish Kebabs

recipe

Yield:

6 servings (serving size: 2 kebabs)

Recipe from

Oxmoor House

Nutritional Information

Calories 195
Fat 7.1 g
Satfat 2.1 g
Protein 24.6 g
Carbohydrate 8.3 g
Cholesterol 73 mg
Iron 3.3 mg
Sodium 78 mg
Caloriesfromfat 33 %
Fiber 1.8 g
Calcium 39 mg

Ingredients

1/4 cup dry red wine
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried mint flakes
2 tablespoons lemon juice
2 teaspoons olive oil
4 garlic cloves, minced
1 1/2 pounds lean cubed boned leg of lamb
18 (1-inch) squares green bell pepper
1 8 cherry tomatoes
1 large onion, cut into 6 wedges
Cooking spray

Preparation

Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag; add lamb, and seal bag. Marinate in refrigerator 12 to 24 hours.

Remove lamb from bag, reserving marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Thread lamb, pepper, tomatoes, and onion alternately onto 12 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kebabs on rack; grill, covered, 5 minutes on each side or until lamb is desired degree of doneness, turning and basting kebabs frequently with marinade.