Lemon-Garlic Shish Kabobs

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Lemon-Garlic Shish Kabobs."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/lemon-garlic-shish-kabobs-recipe.htm>  21 November 2008.

Lemon-Garlic Shish Kabobs Photo
Lemon-Garlic Shish Kabobs
Yield: Makes 6 servings (2 kabobs each)
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Ingredients:
1-1/2
pounds well-trimmed boneless lamb leg, cubed

1/4
cup olive oil

2
tablespoons fresh lemon juice

4
cloves garlic, minced

2
tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves

1/2
teaspoon salt

1/2
teaspoon black pepper

1
red or yellow bell pepper, cut into 1-inch pieces

1
small zucchini, cut into 1-inch pieces

1
yellow squash, cut into 1-inch pieces

1
small red onion, cut into 1/2-inch wedges

8
ounces large fresh button mushrooms, wiped clean and stems trimmed

Fresh oregano sprigs for garnish



Preparation:
1.
Place lamb in large resealable food storage bag. Combine oil, juice, garlic, chopped oregano, salt and black pepper in glass measuring cup; pour over lamb in bag. Close bag securely; turn to coat. Marinate lamb in refrigerator 1 to 4 hours, turning once.

2.
Prepare grill for direct cooking.

3.
Drain lamb, reserving marinade. Alternately thread lamb, bell pepper, zucchini, yellow squash, onion and mushrooms onto 12 (10-inch) metal skewers;* brush both sides with reserved marinade.
*If using bamboo skewers, soak in cold water 10 to 15 minutes to prevent burning.

4.
Place kabobs on grid. Grill, on covered grill, over medium-hot coals 6 minutes. Turn; continue to grill, covered, 5 to 7 minutes for medium or until desired doneness is reached. Garnish, if desired. Serve hot.





This recipe appears in: Lamb