Monday, August 2, 2010
Greek Lamb Kabobs
Ingredients• 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
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.
Prepare grill to medium high heat, brush grates with oil or coat with non-stick spray. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Grill kabobs, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 8-10 minutes longer or until meat reaches desired doneness, turning and basting frequently.