Grilled Shish Kabob

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Category : Meat

Recipe : Grilled Shish Kabob

Makes 4 servings

If you use bamboo skewers in place of metal ones, soak them in water for 15 minutes
before threading the meat and vegetables onto them; this will help prevent the skewers
from burning during cooking. Serve kabobs with rice, couscous or a rice salad.

1 tablespoon + 1 teaspoon olive oil
1 tablespoon fresh lemon juice
4 garlic cloves, crushed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Pinch cinnamon
15 ounces boneless lean leg of lamb, cut into 1" cubes
2 cups pearl onions
2 cups whole medium mushrooms, woody ends trimmed
1 medium red or yellow bell pepper, cut into 1" squares
4 small plum tomatoes
1/2 teaspoon salt
1 lemon, cut into wedges

To prepare marinade, in gallon-size sealable plastic bag, combine oil, juice,
garlic, black pepper, oregano and cinnamon; add lamb. Seal bag, squeezing out
air; turn to coat lamb. Refrigerate 2 hours or overnight, turning bag occasionally.
Spray rack in broiler pan with nonstick cooking spray and preheat broiler, or
preheat outdoor barbecue grill according to manufacturer's directions.
Add onions, mushrooms, bell pepper and tomatoes to lamb mixture; turn to coat.
Drain and discard marinade. Alternating ingredients, onto 4 long metal skewers,
thread an equal amount of lamb and vegetables; grill over hot coals or place onto
prepared rack in broiler pan and broil 4" from heat, turning as needed, 6-8
minutes, until lamb is cooked through and vegetables are lightly browned.
Transfer kabobs to each of 4 plates; sprinkle evenly with salt. Serve with lemon
wedges.

SERVING (1 SKEWER) PROVIDES: 3 Vegetables, 3 Proteins, 40 Optional Calories.

PER SERVING: 245 Calories, 9 g Total Fat, 3 g Saturated Fat, 76 mg Cholesterol, 346
mg Sodium, 16 g Total Carbohydrate, 1 g Dietary Fiber, 26 g Protein, 69 mg Calcium