| 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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