See Also: Lemon-Garlic Shish Kabobs(recipes)
Rosemary-Lemon Pork Kabobs(recipes)
Lemon Garlic Chicken(recipes)
Lemon-Garlic Broccoli over Spaghetti Squash(recipes)
Grilled squid with lemon,garlic and cumin(recipes)
Grilled chicken with garlic and lemon butter(recipes)
Roast chicken with garlic and lemon thyme served with a chicory salad(recipes)
Spinach-Garlic Pasta with Garlic-Onion Sauce(recipes)
shish(2)(dictionary)
shish(1)(dictionary)

Lemon-Garlic Shish Kabobs (recipes)


Lemon-Garlic Shish Kabobs

Yield: Makes 6 servings (2 kabobs each)



Ingredients:



1-1/2pounds well-trimmed boneless lamb leg, cubed

1/4cup olive oil

2tablespoons fresh lemon juice

4cloves garlic, minced

2tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves

1/2teaspoon salt

1/2teaspoon black pepper

1red or yellow bell pepper, cut into 1-inch pieces

1small zucchini, cut into 1-inch pieces

1yellow squash, cut into 1-inch pieces

1small red onion, cut into 1/2-inch wedges

8ounces large fresh button mushrooms, wiped clean and stems trimmed

Fresh oregano sprigs for garnish









Preparation:





1.Place lamb in large resealable food storage bag. Combine oil, juice, garlic, chopped oregano, salt and black pepper in glass measuring cup; pour over lamb in bag. Close bag securely; turn to coat. Marinate lamb in refrigerator 1 to 4 hours, turning once.2.Prepare grill for direct cooking.3.Drain lamb, reserving marinade. Alternately thread lamb, bell pepper, zucchini, yellow squash, onion and mushrooms onto 12 (10-inch) metal skewers;* brush both sides with reserved marinade.*If using bamboo skewers, soak in cold water 10 to 15 minutes to prevent burning.4.Place kabobs on grid. Grill, on covered grill, over medium-hot coals 6 minutes. Turn; continue to grill, covered, 5 to 7 minutes for medium or until desired doneness is reached. Garnish, if desired. Serve hot.