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Lamb Shish Kebabs

Yield 6 servings (serving size: 2 kebabs)
To be sure that the kebabs cook evenly, don't crowd the pieces of meat and vegetables on the skewers.

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

Nutrition 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

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, 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.

  4. carbo rating: 6

The Complete Step-by-Step Low Carb Cookbook