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Lamb Shish Kebabs

Yield 6 servings (serving size: 2 kebabs)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection