Barbecued Lamb Kabobs 2-1/2 pounds boneless leg of lamb, cut into 1-inch cubes MARINADE: 1/2 tablespoon dried parsley flakes 1/2 tablespoon dried minced onion 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup lemon juice 1/2 cup white wine or broth of choice 2 tablespoons soy sauce DIPPING SAUCE: 1 large onion, chopped 2 garlic cloves, minced Salt to taste Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Barbecued Lamb Kabobs cont. Pepper to taste 1/2 cup vegetable oil 1/2 cup lemon juice Hot peppers to taste, chopped Combine marinade ingredients in heavy plastic bag; add lamb and marinate overnight or at least 5 hours, turning bag occasionally. Drain and discard marinade. Thread lamb on skewers; broil or grill on medium-hot grill for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). For the dipping sauce, in a blender, add all the sauce ingredients. Cover and Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

	Barbecued Lamb Kabobs process on high until smooth. Serve with lamb. Yield: 8-10 servings. Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008