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LowCarb - Lamb Kabobs

Source of Recipe

from fabulous foods com


Recipe Introduction

A slightly different twist on kabobs, lamb instead of the usual beef or pork, (the recipe would work with those as well.) Fresh oregano brings out the flavors in the lamb just perfectly. Don't be afraid to get creative with the vegetables you use for this recipe. The bigger variety, the better.

List of Ingredients

Lamb Kabobs

1/2 c. olive oil
1 1/2 tsp. dried minced onion
3 cloves minced garlic
1 tbsp. dried oregano or 3 tbsp. fresh chopped
1/4 c. red wine vinegar
1 tsp. salt
1/2 tsp. ground black pepper
1 1/2 lbs. boneless lean lamb, cut into 2" pieces
2 lbs of mixed vegetables, (chunks of onion, bell peppers, zucchini or yellow squash, cherry tomatoes, mushrooms)
12" wooden skewers, soaked in water for 30 minutes prior to using

Combine the olive oil, dried onion, garlic, oregano, vinegar, salt, pepper and lamb cubes in large a zip lock type plastic food storage bag.
Marinate for 6 - 8 hours.
Remove lamb from marinade and set aside.
Thread lamb and vegetable chunks, alternately, onto skewers.
Bring reserved marinade to a boil over high heat. Reduce heat and boil for one minute. This is done to avoid any possible contamination from the raw meat.
Grill kabobs over a hot fire, basting frequently with sauce, until done, about 5 - 7 minutes per side.
Makes 4 - 6 servings.


Recipe