Grilled Lamb Kabobs
Grilled Lamb Kabobs


1/2 cup lemon juice
2 tablespoons dried oregano
4 teaspoons olive oil
6 garlic cloves, minced
1 pound lean lamb, trimmed of fat and
cut into 1 inch cubes
16 cherry tomatoes
1 large green pepper, cut into 1 inch pieces
1 large onion, cut into 1 inch wedges

1. In a small bowl, combine the lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour the remaining marinade into a large re-sealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.

2. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Grill kabobs, uncovered, over medium heat for 3 min. on each side. Baste with reserved marinade. Grill 8-10 min. longer or until meat reaches desired doneness, turning and basting frequently.

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