Lemon-Herb Lamb and Vegetable Kabobs
Source of Recipe
Karlette 2011
List of Ingredients
Lemon-Herb Lamb and Vegetable Kabobs
1/2 cup red wine vinegar
1/2 cup fresh lemon juice
1/2 cup olive oil
2 Tbsp chopped rosemary
1 tsp kosher salt
1 tsp ground black pepper
2 to 2-1/4 lbs boneless lamb leg, trimmed of fat and cut into 1-inch pieces
3 medium zucchini or summer squash, cut into 1/2-inch-thick pieces, or yellow pattypan squash, precooked in boiling water for 3 min
1 pint cherry tomatoes
6 pieces flatbreadRecipe
Stir together vinegar, lemon juice, oil, rosemary, salt and pepper.
Reserve 1/3 cup, then combine meat with remaining mixture and marinate in fridge for 1 to 4 hrs.
Heat grill to medium high.
Discard marinade and thread meat onto skewers; thread zucchini and tomatoes onto separate skewers and brush with reserved sauce.
Grill kabobs until meat is cooked, about 10 min for medium-rare or 12 min for medium.
Cook zucchini until just tender, about 10 min, and grill tomatoes until just soft and skin is cracking, 2 min.
Brush meat and vegetables with more of the reserved reserved sauce and serve with flatbread.
Makes 6 servings.
Servings: Makes 6 servings.
Prep Time: 30 mins
Total Time: 1 hr 40 mins
|
|
member logon
