Name: Marinated Lamb-And-Vegetable Kebabs
Ingredients: 2 lb Lean boneless leg of lamb; 1/4 c Red wine vinegar; 1/4 c Fresh lemon juice; 2 tb Minced fresh parsley; 1/2 ts Pepper; 1/2 ts Ground cumin; 1/4 ts Salt; 3 Cloves garlic, minced; 1 Unpeeled eggplant, (1 pound); 1 md Zucchini, (1/2 pound); 1 lg Sweet onion, cut into 8 wedges; 1 md Red bell pepper, cut into 8 pieces; 1 md Yellow bell pepper, cut into 8 pieces; 8 lg Fresh mushrooms; Vegetable cooking spray

It would not have been right for the restoration of human nature to be left undone, and…it could not have been done unless man paid what was owing to God for sin. But the debt was so great that, while man alone owed it, only God could pay it, so that the same person must be both man and God. Thus it was necessary for God to take manhood into the unity of His Person, so that he who in his own nature ought to pay and could not should be in a person who could… The life of this Man was so sublime, so precious, that it can suffice to pay what is owing for the sins of the whole world, and infinitely more.

Anselm

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables		Meats	8	Servings

INGREDIENTS

2	lb	Lean boneless leg of lamb
1/4	c	Red wine vinegar
1/4	c	Fresh lemon juice
2	tb	Minced fresh parsley
1/2	ts	Pepper
1/2	ts	Ground cumin
1/4	ts	Salt
3		Cloves garlic, minced
1		Unpeeled eggplant, (1 pound)
1	md	Zucchini, (1/2 pound)
1	lg	Sweet onion, cut into 8 wedges
1	md	Red bell pepper, cut into 8 pieces
1	md	Yellow bell pepper, cut into 8 pieces
8	lg	Fresh mushrooms
		Vegetable cooking spray

INSTRUCTIONS

Trim fat from lamb, and cut lamb into 24 (2-inch) cubes.
Combine vinegar and next 6 ingredients in a large zip-top heavy-duty
plastic bag. Add lamb cubes, and marinate in refrigerator 8 hours, turning
bag occasionally.
Cut eggplant lengthwise into quarters. Cut each quarter crosswise into 4
pieces. Cut zucchini lengthwise in half. Cut each half crosswise into 4
pieces. Thread 2 eggplant pieces, 1 zucchini piece, and 1 onion wedge onto
each of 8 (10-inch) skewers.
Remove lamb from bag, reserving marinade. Thread 3 lamb cubes, 1 red bell
pepper piece, 1 yellow bell pepper piece, and 1 mushroom alternately onto
each of 8 (10-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place eggplant kebabs on rack, and cook 15 minutes, basting with reserved
marinade. Turn eggplant kebabs, and cook 7 minutes. Add lamb kebabs to
rack, and cook 4 minutes on each side or to desired degree of doneness,
basting with reserved marinade. Yield: 8 servings (serving size: 1 eggplant
kebab and 1 lamb kebab).
Per serving: 242 Calories; 16g Fat (58% calories from fat); 18g Protein; 8g
Carbohydrate; 62mg Cholesterol; 190mg Sodium
Recipe by: Cooking Light, May 1994, page 80
Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“We see a only a glimmering of the plans of God…”