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Name: Shish Kabob - (Grilled Marinated Lamb Skewers)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 lb Boneless leg of lamb cut 1; 1/4 c lemon juice Freshly-squeezed; 3 Garlic crushed; 4 sprigs Parsley chopped; Salt to taste; 1/2 c olive oil; Black Pepper freshly ground; 1 ts Dried marjoram or powdered; 1/2 c Retsina (Greek wine Available in some liquor

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INGREDIENTS

3 lb Boneless leg of lamb ; cut 1
1/4 c lemon juice ; Freshly-squeezed
3 Garlic ; crushed
4 sprigs Parsley ; chopped
Salt ; to taste
1/2 c olive oil
Black Pepper ; freshly ground
1 ts Dried marjoram ; or powdered
1/2 c Retsina ; (Greek wine Available in some liquor

INSTRUCTIONS

Combine wine, olive oil, lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browned and tender. This recipe yields 6 servings. Source: "TASTE with David Rosengarten - (Show # TS-4722) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-25-1998 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten

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Nutrition

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Serving Size: 1 Serving (251g)
Recipe Makes: 6

Calories: 563
Calories from Fat: 385 (68%)

Amt Per Serving		% DV

	Total Fat 42.8g	57 %
	Saturated Fat 17.3g	86 %
	Monounsaturated Fat 19g
	Polyunsanturated Fat 3.5g
Cholesterol 154.6mg		48 %
Sodium 126.5mg		4 %
Potassium 595.3mg		16 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.2g
Protein 40.3g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 563

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