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Lamb and Vegetable Kabobs Recipe

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This recipe for Lamb and Vegetable Kabobs, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


1/2 cup canned beef broth
1 Tbsp Dijon mustard
1/2 medium lemon(s), cut in to three 1/4-inch-thick slices
1 medium garlic clove(s), peeled and smashed with a knife
20 oz lean leg of lamb, cut into 18 cubes
2 medium sweet red pepper(s), cut into 6 chunks each
6 medium cremini mushrooms, also known as baby bella, trimmed, halved
1/4 tsp table salt
1/8 tsp black pepper, freshly ground

Mustard-Thyme Mixture:
1/4 cup canned beef broth
1 Tbsp Dijon mustard
2 tsp olive oil
1 tsp thyme, fresh, minced (plus extra sprigs for garnish)

In a large glass bowl, combine broth, mustard, lemon and garlic; add lamb and stir to coat. Cover and refrigerate for 4 to 6 hours. Remove from refrigerator 30 minutes before grilling.

Preheat a large stovetop grill pan over medium heat.*

To assemble kabobs, thread the following onto each of six 12-inch metal skewers: 1 lamb cube, 1 chunk of pepper, 1 mushroom half, 1 lamb cube, 1 chunk of pepper, 1 mushroom half and 1 lamb cube. Sprinkle kabobs with salt and pepper; discard marinade.

In a small bowl, combine ingredients for mustard mixture; brush mixture over kabobs.

Grill kabobs for 5 minutes; flip and brush with mustard mixture. Grill until meat is browned and vegetables are tender, about 3 to 5 minutes more. Yields 1 kabob per serving.
*You can also cook these on an outdoor grill over medium-high heat; cooking time may vary slightly from above.

Swap red onion chunks for the red peppers if you prefer.




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