| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb loin; boneless |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Oregano |
|
|
Salt and pepper; to taste |
| 8 |
sm |
Onions; peeled |
| 1 |
sm |
Red bell pepper |
| 1 |
sm |
Green bell pepper; or |
| 1 |
sm |
Yellow bell pepper; Optional |
INSTRUCTIONS
Cut the lamb into 1 inch cubes. Place the cubes in a glass dish or plate
and sprinkle with lemon juice, oregano, and salt and pepper to taste.
Blanch the onions in boiling water for 10 to 15 minutes or until almost
tender; then drain. When cool enough to handle, cut off the root ends of
the onions and squeeze off the skins. Seed the peppers and cut them into 1
1/2 inch pieces.
Thread the lamb alternating with vegetables onto flat-bladed metal skewers
or wooden skewers that have been soaked in water.
Preheat the grill. Place the skewers on the grilling rack and cook about 5
inches from the heat, turning every 3 to 4 minutes, for 12 minutes or until
meat is brown outside but still pink inside. These can also be broiled in
an oven, but cooking time may vary depending on the oven and the distance
of the food from the broiler.
Each of the 4 servings contains 224 calories and 7 grams of fat.
Date: Sat, 29 Jun 1996 11:59:01 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By: American Institute for Cancer Research Internet
MC-Recipe Digest #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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