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Ingredients Jump to Instructions ↓

  1. 1 cup canola oil

  2. 1 medium onion, chopped

  3. 1/2 cup lemon juice

  4. 1/2 cup minced fresh parsley

  5. 3 to 4 garlic cloves, minced

  6. 2 teaspoons salt

  7. 2 teaspoons dried marjoram

  8. 2 teaspoons dried thyme

  9. 1/2 teaspoon pepper

  10. 2 pounds boneless lamb

  11. 1 medium red onion, cut into wedges

  12. 1 large green pepper, cut into 1-inch pieces

  13. 1 large sweet red pepper, cut into 1-inch pieces

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first nine ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.

  2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade. Yield: 8 servings.

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