Preparation Time: 25 minutes Marinating Time: 2 hours Cooking Time: 6 minutes 1. Partially freeze lamb. Cut into 1/4-inch-thick strips about 3 inches long and 2 inch wide. Place in a plastic bag set in a deep bowl. 2. For marinade, stir together water, lemone juice, mint, mustard, oil, and garlic. Pour over lamb. Close bag. Marinate in the refridgerator for 2 hours or overnight, turning occsionally. Drain lamb, reserving marinade. 3. Meanwhile, in a small saucepan cook the zucchini, covered, in a small amount of boiling water for 2 minutes. Drain. 4. On five 12-to 15-inch skewers, alternately thread lamb accordion-style with onions and zucchini. 5. Place skewers on the unheated rack of a broiler pan; brush with marinade. Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness, turning occasionally and brushing with marinade. 6. Add a cherry tomato to the end of each skewer during the last 1 minutes of broiling. Calories: 125, Protein: 16g, Carbohydrate: 4 g, Fat: 5g, Sodium: 62mg, Cholesterol: 53mg, Postassium: 353mg Posted to Digest eat-lf.v096.n144 From: email@example.com Date: Fri, 6 Sep 1996 09:23:31 -0500
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 5|
|Calories from Fat: 167 (59%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 61.8mg||19 %|
|Sodium 98.3mg||3 %|
|Potassium 728.6mg||19 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 8.7g|
|Protein 18.4g||26 %|
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Calories per serving: 282
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