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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 firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 8|
|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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