Marinated Lamb-and-vegetable Kebabs

As the flower in the garden stretches toward the light of the sun, so there is in the child a mysterious inclination toward the eternal light. Have you ever noticed this mysterious thing that when you tell the smallest child about God, [he or she] never asks with strangeness and wonder, “What or who is God – I have never seen Him,” but listens with shining face to the words as though they soft loving sounds from the land of home. Or when you teach a child to fold [his or her] little hands in prayer that [he or she] does this as though it were a matter of course, as though [it was] opening for [the child] that world of which [he or she] had been dreaming with longing and anticipation. Or tell them, these little ones, the stories of the Savior, show them the pictures with scenes and personages of the Bible – how their pure eyes shine, how their little hearts beat.

R.C.H. Lenski

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	T	Minced fresh parsley
1/2	t	Pepper
1/2	t	Ground cumin
1/4	t	Salt
3		Cloves garlic, minced
1		Unpeeled eggplant, 1 pound
1		Zucchini, 1/2 pound
1		Sweet onion, cut into 8
		wedges
1		Red bell pepper, cut into 8
		pieces
1		Yellow bell pepper, cut into
		8 pieces
8		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:

“Just when you thought it was safe to ignore God . . .”