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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
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.

Printed from tasteofhome.com Aug 21, 2008

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Barbecued Lamb Kabobs cont.

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
process on high until smooth. Serve with lamb.

Yield: 8-10 servings.