"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Lamb Shish Kebabs Recipe

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This recipe for Lamb Shish Kebabs, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leoda Zens
Added: Saturday, October 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup dry red wine
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried mint flakes
1/2 cup lemon juice
2 Tablespoons olive oil
4 garlic cloves, minced
1 1/2 pounds lean cubed boned leg of lamb
18 (1-inch) squares green bell pepper (about 3 large peppers)
18 cherry tomatoes
1 large onion, cut into 6 wedges
Cooking spray

Directions:
Directions:
Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add lamb, and seal bag. Marinate in refrigerator 12 to 24 hours, turning bag occasionally. Prepare grill. Remove lamb from bag, reserving marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Thread lamb, bell pepper, tomatoes, and onion alternately onto 12 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill, covered, 5 minutes on each side or until desired degree of doneness, turning kebabs frequently.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
To be sure that the kebabs cook evenly, don't crowd the pieces of meat and vegetables on the skewers.

 

 

 

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