"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lamb Kabobs Recipe

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This recipe for Lamb Kabobs, by , is from Hurt's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephen Hurt
Added: Monday, December 1, 2008



3/4 c. salad oil
1/2 c. sauterne (wine)
1 tbsp. lemon juice
1-2 cloves garlic, sliced
Salt and pepper

For Skewer:

Cherry tomatoes
Green peppers
Pineapple chunks

Marinate lamb overnight in above mixture. Put on skewers. Alternate with cherry tomato, onion, green pepper, mushroom and pineapple chunks. Serve with rice and green vegetables.

You can use other meat if you desire.




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