| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Low-cal, Main dish | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 1 | t | Grated lemon peel |
| 1/4 | c | Fresh lemon juice |
| 2 | t | Minced garlic |
| 2 | t | Dried mint |
| 1 1/2 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 2 | lb | Boneless, trimmed leg of |
| lamb or beef sirloin cut | ||
| into 2-inch | ||
| Pieces | ||
| 4 | Green onions, white part | |
| only cut into eighteen | ||
| 1-inch pieces | ||
| 18 | Fresh mint leaves | |
| 1 | Lemon, cut into wedges | |
| optional |
INSTRUCTIONS
Make marinade: Combine oil, lemon peel, lemon juice, garlic, mint, salt and pepper in large bowl. Set aside. Add meat, tossing to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Heat grill. Thread 6 skewers alternately with meat, mint leaf, green onion, beginning and ending with meat. Grill over medium-hot heat 12 to 15 minutes for lamb, 12 minutes for beef, turning frequently and basting every 3 minutes with remaining marinade. Garnish with lemon wedges. PER SERVING Calories 265 Total Fat 13 g Saturated Fat 4 g Cholesterol 101 mg Sodium 353 mg Carbohydrates 1 g Protein 32 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@ix.netcom.com> on Sep 06, 1998
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