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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

4)

minced fresh parsley: 0.5 cup

5)

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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