Marinated Lamb Kabobs

Always a favorite at outdoor gatherings, kabobs also can be a meal when served on a bed of rice or couscous. These flavorful, marinated lamb, zucchini, and onion kabobs are no exception.

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  • Makes: 5 servings
  • Prep: 25 mins
  • Marinate: 2 hrs
  • Broil: 6 mins

Marinated Lamb Kabobs

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Directions

  1. Partially freeze lamb. Cut into 1/4-inch-thick strips about 3 inches long and 1 inch wide. Place in a plastic bag set in a deep bowl.
  2. For marinade, stir together water, lemon juice, mint, mustard, oil, and garlic. Pour over lamb. Close bag. Marinate in the refrigerator for at least 2 hours or up to 24 hours, turning occasionally. Drain lamb, reserving marinade.
  3. Meanwhile, in a small saucepan cook the zucchini, covered, in a small amount of boiling water for 2 minutes. Drain.
  4. On five 12- to 15-inch skewers, alternately thread lamb accordion-style with onions and zucchini.
  5. Place skewers on the unheated rack of a broiler pan; brush with marinade. Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness (160 degrees F for medium doneness), turning occasionally.
  6. Add a cherry tomato to the end of each skewer during the last 1 minute of broiling. Makes 5 servings.
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Nutrition Facts (Marinated Lamb Kabobs)

  • Per serving:
  • 125 kcal ,
  • 5 g fat
  • 53 mg chol. ,
  • 62 mg sodium ,
  • 4 g carb. ,
  • 16 g pro.
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