Lemon-Garlic Shish Kabobs
Makes 6 servings (2 kabobs each)
|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 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|
- 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.
- 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.
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