Lamb Kabobs
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INGREDIENTS 12-ounces boneless lamb, leg or shoulder
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons water
1 clove garlic, minced
1 teaspoon dried oregano leaves
1/4 teaspoon ground pepper
1 small yellow squash or zucchini, cut into 1/4-inch slices
1 red bell pepper, cut into squaresIn medium non-metal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper.
Cut lamb into 1-inch pieces and toss with oil mixture. Cover and refrigerate 4 to 8 hours, stirring occasionally.
Grill kabobs 4 to 5-inches from heat, 5 minutes per side or to desired doneness.
* If desired, broil chops 4 inches from heat using the same timing.
Serves 4