Herbed Lamb Kabobs
- 1/4 cup water
- Grated peel of 1/2 Sunkist® lemon
- Juice of 1 Sunkist lemon
- 2 teaspoons Worcestershire sauce
- 1 small clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon dried rosemary leaves, crushed
- 1/8 teaspoon pepper
- 1 pound lean boneless lamb, cut into 1-inch cubes
- 8 boiling onions (about 1/2 pound)
- Boiling water
- 1 medium sweet green pepper, cut into 8 pieces
- 2 teaspoons vegetable oil
Makes 4 servings.
About 246 calories per serving.
To make the marinade, in a bowl, combine the water, lemon peel, lemon juice, Worcestershire sauce, garlic, salt, thyme, rosemary, and pepper. Add the lamb, cover, and marinate in refrigerator for 2 hours or longer, stirring occasionally. (Or marinate in a tightly sealed plastic bag, turning occasionally.) Parboil the onions in boiling water for 4 minutes; add green pepper and parboil 1 minute longer. Remove the lamb from the marinade and discard marinade. Arrange lamb, onions, and green pepper alternately on 4 long metal or wooden skewers. Place kabobs on a broiler pan, brush lightly with oil, and broil 4 to 5 inches from heat for 4 to 5 minutes. Turn and broil 4 to 5 minutes longer (for medium-rare) or until desired doneness.
