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E-Book:
87
Printed Book:
87
Lamb Kabobs
Combine the marinade ingredients. Pour 1 cup into a shallow dish, add lamb and cover and refrigerate for 6–8 hours. Cover and refrigerate the remaining marinade for basting.
Remove the lamb and discard the marinade. On 8 metal or soaked wooden skewers, alternately thread the lamb and vegetables. Basting frequently with the reserved marinade, grill the kabobs on medium heat, uncovered, for 8–10 minutes a side. For medium-rare, a thermometer should read 135°F. Medium, 140°F. Medium-well, 145°F. Serve on skewers.
Ingredients:
1)
avocado oil : 1 cup
2)
medium onion, chopped : 1
3)
lemon juice : 0.5 cup
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minced fresh parsley: 0.5 cup
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garlic cloves, minced : 4
6)
each sea salt, dried marjoram and dried thyme : 2 teaspoon
7)
black pepper : 0.5 teaspoon
8)
boneless lamb, cut into 1" pieces : 2 lb
9)
medium red onion, cut into wedges : 1
10)
large yellow pepper, cut into 1" pieces : 1
11)
large sweet red pepper, cut into 1" pieces : 1
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