| 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.
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