I cut the recipe in half because it is for eight servings, and I live all alone. I like left-overs, but not that much! I also used olive instead of canola oil, and switched out the lamb for pork. I just don't have the money (and I couldn't find) the lamb! And after I started grilling I realized I would've really liked to have added mushrooms to the kabobs. I'm super sad I didn't and definitely will next time! I didn't end up using all of the reserved marinade, so I might cut down the spices and onion a little more, but keep the oil and juice as it got to be kind of dry.
Herbed Lamb Kabobs
Serves 8
Prep Time: 15 minutes + marinade
Grill Time: 20 minutes
- 1 cup canola oil
- 1 medium onion, chopped
- 1/2 cup lemon juice
- 1/2 cup minced fresh parsley
- 3-4 garlic cloves, minced
- 2 teaspoons salt
- 2 teaspoons dried marjoram
- 2 teaspoons dried thyme
- 1/2 teaspoon pepper
- 2 pounds boneless lamb
- 1 medium red onion, cut into wedges
- 1 large green pepper, cut into 1-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the lamb, onion and peppers. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches the desired doneness, basting frequently with reserved marinade.
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