Lamb Shish Kebabs

recipe
To be sure that the kebabs cook evenly, don't crowd the pieces of meat and vegetables on the skewers.

Yield:

6 servings (serving size: 2 kebabs)

Recipe from

Oxmoor House

Nutritional Information

Calories 195
Caloriesfromfat 0.0 %
Fat 7.1 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.6 g
Carbohydrate 8.3 g
Fiber 1.8 g
Cholesterol 73 mg
Iron 3.3 mg
Sodium 78 mg
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 (about 3 large peppers)
18 cherry tomatoes
1 large onion, cut into 6 wedges
Cooking spray

Preparation

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, turning bag occasionally.

2. Prepare grill.

3. Remove lamb from bag, reserving marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Thread lamb, bell pepper, tomatoes, and onion alternately onto 12 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill, covered, 5 minutes on each side or until desired degree of doneness, turning and basting kebabs frequently with marinade.

carbo rating: 6

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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