| 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.
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