Printable | Taste of Home

Herbed Lamb Kabobs

1 cup vegetable oil
1 medium onion, chopped
1/2 cup lemon juice
1/2 cup minced fresh parsley
3 to 4 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon pepper
2 pounds boneless lamb
1 medium red onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces

Printed from tasteofhome.com Nov 19, 2008

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Herbed Lamb Kabobs cont.

In a small bowl, combine the first nine ingredients. Pour 1 cup into a
large resealable plastic bag; add lamb. Seal bag and turn to coat;
refrigerate for 6-8 hours. Cover and refrigerate remaining marinade
for basting. Drain and discard marinade. On eight metal or soaked
wooden skewers, alternately thread the lamb, onion and peppers.
Grill, uncovered, over medium-hot heat for 8-10 minutes on each side
or until meat reaches desired doneness(for medium-rare, a meat
thermometer should read 145°; medium, 160°; well-done,
170°), basting frequently with reserved marinade.

Yield: 8 servings.