[Update my dinner status], I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Trim fat from lamb, and cut lamb into 24 (2-inch) cubes. Combine vinegar and next 6 ingredients in a large zip-top heavy-duty plastic bag. Add lamb cubes, and marinate in refrigerator 8 hours, turning bag occasionally. Cut eggplant lengthwise into quarters. Cut each quarter crosswise into 4 pieces. Cut zucchini lengthwise in half. Cut each half crosswise into 4 pieces. Thread 2 eggplant pieces, 1 zucchini piece, and 1 onion wedge onto each of 8 (10-inch) skewers. Remove lamb from bag, reserving marinade. Thread 3 lamb cubes, 1 red bell pepper piece, 1 yellow bell pepper piece, and 1 mushroom alternately onto each of 8 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place eggplant kebabs on rack, and cook 15 minutes, basting with reserved marinade. Turn eggplant kebabs, and cook 7 minutes. Add lamb kebabs to rack, and cook 4 minutes on each side or to desired degree of doneness, basting with reserved marinade. Yield: 8 servings (serving size: 1 eggplant kebab and 1 lamb kebab). Per serving: 242 Calories; 16g Fat (58% calories from fat); 18g Protein; 8g Carbohydrate; 62mg Cholesterol; 190mg Sodium Recipe by: Cooking Light, May 1994, page 80 Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.
Cuisine: Uncategorized
Main Ingredient: Lamb
Tags:
Meats,
Bell pepper,
Mushrooms,
Onion,
Garlic,
Parsley,
Wine,
Red wine,
Lemon,
Lamb,
Dinner,
Spring,
Savory
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