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Shish Kabobs Recipe

  • 4servings

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Source: www.yumyum.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Pound lamb boneless shoulder

  2. 1 md Onion, cut into eighths

  3. 1-inch pieces 1 Green bell pepper, cut 1/4 ts Pepper

  4. Dried oregano leaves

  5. 2 ts Chopped fresh or 1/2 ts

  6. 2 ts Salt

  7. 2 tb Olive or vegetable oil

  8. 1/4 c Lemon juice

  9. 1 c Cubed eggplant

Instructions Jump to Ingredients ↑

  1. Trim excess fat from lamb shoulder.

  2. Cut lamb into 1-inch cubes.

  3. Place lamb in glass or plastic bowl.

  4. Mix lemon juice, oil, salt, oregano and pepper.

  5. Pour over lamb.

  6. Cover and refrigerate at least 6 hours, stirring occasionally.

  7. Remove lamb from marinade; reserve marinade.

  8. Set oven control to 550 degrees.

  9. Thread lamb on four 11-inch metal skewers, leaving space between each.

  10. Broil with tops about 3 inches from heat 5 minutes; turn.

  11. Broil with reserved marinade.

  12. Broil 5 minutes longer.

  13. Alter bell pepper, onion and eggplant on each of the four 11-inch metal skewers, leaving space between each piece.

  14. Place vegetables on rack in broiler pan with lamb.

  15. Turn lamb.

  16. Brush lamb and vegetables with marinade.

  17. Broil kabobs 4 to 5 minutes, turning and brushing twice with marinade, until brown.

  18. SERVINGS; 235 CALORIES PER SERVING.

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