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Greek Lamb Kabobs

 Greek Lamb Kabobs
We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. —Kathy Herrola of Martinez, California
4 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 1/2 cup lemon juice
  • 2 tablespoons dried oregano
  • 4 teaspoons olive oil
  • 6 garlic cloves, minced
  • 1 pound boneless lean lamb, 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 lemon juice, oregano, oil and garlic. Set
  • aside 1/4 cup for basting; cover and refrigerate. Pour remaining
  • marinade into a large resealable plastic bag. Add lamb; seal bag and
  • turn to coat. Refrigerate 8 hours or overnight, turning
  • occasionally.
  • Drain lamb, discarding marinade in bag. On eight metal or soaked
  • wooden skewers, alternately thread lamb, tomatoes, green pepper and
  • onion. Moisten a paper towel with cooking oil; using long-handled
  • tongs, rub on grill rack to coat lightly.
  • Grill kabobs, covered, over medium heat or broil 4 in. from heat 5-6
  • minutes on each side or until lamb reaches desired doneness and
  • vegetables are crisp-tender, turning occasionally and basting with
  • reserved marinade. Yield: 4 servings.

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Greek Lamb Kabobs (continued)

Nutritional Facts: 2 kabobs equals 226 calories, 9 g fat (3 g saturated fat), 74 mg cholesterol, 83 mg sodium, 13 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.