Print
ShareThis
Orange Scallops with Spinach and Walnuts
Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.
Lemon-Garlic Shish Kabobs
Yield: Makes 6 servings (2 kabobs each)
Ingredients:
1-1/2
pounds well-trimmed boneless lamb leg, cubed
1/4
cup olive oil
2
tablespoons fresh lemon juice
4
cloves garlic, minced
2
tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves
1/2
teaspoon salt
1/2
teaspoon black pepper
1
red or yellow bell pepper, cut into 1-inch pieces
1
small zucchini, cut into 1-inch pieces
1
yellow squash, cut into 1-inch pieces
1
small red onion, cut into 1/2-inch wedges
8
ounces large fresh button mushrooms, wiped clean and stems trimmed
Fresh oregano sprigs for garnish
Preparation:
1.
Place lamb in large resealable food storage bag. Combine oil, juice, garlic, chopped oregano, salt and black pepper in glass measuring cup; pour over lamb in bag. Close bag securely; turn to coat. Marinate lamb in refrigerator 1 to 4 hours, turning once.
2.
Prepare grill for direct cooking.
3.
Drain lamb, reserving marinade. Alternately thread lamb, bell pepper, zucchini, yellow squash, onion and mushrooms onto 12 (10-inch) metal skewers;* brush both sides with reserved marinade.
*If using bamboo skewers, soak in cold water 10 to 15 minutes to prevent burning.
4.
Place kabobs on grid. Grill, on covered grill, over medium-hot coals 6 minutes. Turn; continue to grill, covered, 5 to 7 minutes for medium or until desired doneness is reached. Garnish, if desired. Serve hot.
This recipe appears in:
Lamb
