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