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Name: Marinated Lamb-And-Vegetable Kebabs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 lb Lean boneless leg of lamb; Vegetable cooking spray; 1/2 ts Pepper; 1/4 ts Salt; 1/4 c Fresh Lemon Juice; 2 tb fresh parsley Minced; 1/2 ts Ground cumin; 1 1-lb eggplant Unpeeled; 1 md Yellow bell pepper cut; 3 Garlic minced; 1 lg Sweet onion cut into 8; 1/4 c Red wine vinegar; 1 md Zucchini (1/2 pound); 1 md Red bell pepper cut into 8; 8 lg Fresh mushrooms

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INGREDIENTS

2 lb Lean boneless leg of lamb
Vegetable cooking spray
1/2 ts Pepper
1/4 ts Salt
1/4 c Fresh Lemon Juice
2 tb fresh parsley ; Minced
1/2 ts Ground cumin
1 1-lb eggplant ; Unpeeled
1 md Yellow bell pepper ; cut
3 Garlic ; minced
1 lg Sweet onion ; cut into 8
1/4 c Red wine vinegar
1 md Zucchini ; (1/2 pound)
1 md Red bell pepper ; cut into 8
8 lg Fresh mushrooms

Servings

INSTRUCTIONS

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.

NOTES

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Marinated Lamb-And-Vegetable Kebabs

2 lb Lean boneless leg of lamb
 Vegetable cooking spray
1/2 ts Pepper
1/4 ts Salt
1/4 c Fresh Lemon Juice
2 tb fresh parsley Minced
1/2 ts Ground cumin
1 1-lb eggplant Unpeeled
1 md Yellow bell pepper cut
3 Garlic minced
1 lg Sweet onion cut into 8
1/4 c Red wine vinegar
1 md Zucchini (1/2 pound)
1 md Red bell pepper cut into 8
8 lg Fresh mushrooms

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.

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Nutrition

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Serving Size: 1 Serving (321g)
Recipe Makes: 8

Calories: 315
Calories from Fat: 176 (56%)

Amt Per Serving		% DV

	Total Fat 19.6g	26 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 1.6g
Cholesterol 77.3mg		24 %
Sodium 74.5mg		3 %
Potassium 729mg		19 %
Total Carbohydrate 12.1g		4 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 8.7g
Protein 22.4g		32 %
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Calories per serving: 315

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