Skewered Lamb and Vegetables
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INGREDIENTS 1 pound lamb boneless shoulder, cut into 1-inch cubes
1/4 cup lemon juice2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 green pepper, cut into 1-inch pieces
1 medium onion, cut into eighths
1 cup cubed eggplantPlace lamb in glass or plastic bowl. Mix lemon juice, oil, salt, oregano and pepper; pour over lamb. Cover and refrigerate, stirring occasionally, at least 4 hours.
Remove lamb; reserve marinade. Thread lamb on four 11-inch metal skewers, leaving space between each. Set oven to broil and/or 550 degrees. Broil lamb with tops about 3-inches from heat 5 minutes. Turn; brush with reserved marinade. Broil 5 minutes.
Alternate green pepper, onion and eggplant on four 11-inch metal skewers, leaving space between. Place vegetables on rack in broiler pan with lamb. Turn lamb; brush lamb and vegetables with reserved marinade. Broil kabobs, turning and brushing twice with marinade, until brown, 4 to 5 minutes. Serve kabobs on hot cooked rice and garnish with orange and tomato slices and mint, if desired.
Makes 4 servings