| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Meats, Microwave, Vegetables | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Lean boneless lamb |
| 2 | tb | White wine vinegar |
| 2 | tb | Water |
| 1 | tb | Dry sherry |
| 2 | ts | Chopped fresh parsley |
| 1 | ts | Sugar (or substitute) |
| 3/4 | ts | Dried whole rosemary — |
| Crushed | ||
| 1/8 | ts | Garlic salt |
| 1/8 | ts | Pepper |
| 1 | sm | Green pepper — seeded |
| 6 | md | Fresh mushrooms |
| 4 | Cherry tomatoes |
INSTRUCTIONS
Trim excess fat from lamb; cut into 1" cubes. Place lamb in a 9" square baking dish. Combine next 8 ingredients; pour over lamb. Cover and refrigerate 8 hours or overnight. Cut green pepper into eighths; place on a microwave-safe plate. Cover and microwave at HIGH for 2 minutes. Drain lamb, discarding marinade. Alternate lamb, green pepper, mushrooms, and tomatoes on four 10" wooden skewers. Place skewers on a microwave-safe roasting rack; cover with waxed paper. Microwave at MEDIUM (50% power) for 10 to 12 minutes or until desired degree of doneness, rearranging kabobs after 5 minutes. Makes 2 servings. Nutritional information per serving: calories - 216, protein - 26.1 g., fat - 6.8 g., carbohydrates - 10.8 g., cholesterol - 85 mg., sodium - 201 mg. Recipe By : From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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