TLC Cooking "Lemon-Garlic Shish Kabobs"

Lemon-Garlic Shish Kabobs

Lemon-Garlic Shish Kabobs

YIELD Makes 6 servings (2 kabobs each)
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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:

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.
Prepare grill for direct cooking.
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.
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