Lamb and vegetable kabobs
- Main Ingredient: Lamb and Mutton
- Course: Various Main Dishes
- Yield:
Lamb and vegetable kabobs ingredients
- 3⁄4 c White grape juice
- 2 T olive oil
- 2 T Lime Juice
- 1 1⁄2 T Snipped fresh rosemary
- 2 Cloves garlic, minced
- 1⁄8 T Ground cinnamon
- 1 lb Boneless lamb round steak
- 2 c Baby carrots
- 2 Medium zuchinni, sliced ½"
- 1 c Mushrooms
Cooking Lamb and vegetable kabobs
1. For marinade, combine first 6 ingredients.
2. Cut lamb into 1 inch cubes, place in a shallow dish.
3. Pour marinade over lamb.
4. Cover; marinate in refrigerator 4 hours.
5. Stiri occasionally.
6. Drain lamb, reserve marinade.
7. Cook carrots in boiling water 3 minutes.
8. Add zucchini, cook 2 minutes more, drain.
9. One eight 8 inch skewers alternate lamb and vegetables, grill on an uncovered grill directly over hot coals 8 to 12 minutes for medium doneness, brushing with reserved marinade and turning once halfway through grilling.
10. Makes 4 servings.
11. Prep time: 25 minutes marinating time: 4 hours grilling time: 8 to 12 minutes per serving: 285 calories, 26 g protien, 14 g carb, 14 g fat, 76 mg chol 81 mg sodiu.
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