Recipe - Marinated Lamb-And-Vegetable Kebabs

2 pound Lean boneless leg of lamb
One fourth cup Red wine vinegar
One fourth cup Fresh lemon juice
2 tablespoon Minced fresh parsley
One half teaspoon Pepper
One half teaspoon Ground cumin
One fourth teaspoon Salt
3 Cloves garlic, minced
1 Unpeeled eggplant, (1 pound)
1 md Zucchini, (One half pound)
1 lg Sweet onion, cut into 8
wedges
1 md Red bell pepper, cut into 8
pieces
1 md Yellow bell pepper, cut into
8 pieces
8 lg Fresh mushrooms
Vegetable cooking spray

Trim fat from lamb, and cut lamb into 24 (2inch) cubes.

Combine vinegar and next 6 ingredients in a large ziptop heavyduty
plastic bag. Add lamb cubes, and marinate in refrigerator 8 hours, turning
bag occasionally.

Cut eggplant lengthwise into quarters. Cut each quarter crosswise into 4
pieces. Cut zucchini lengthwise in half. Cut each half crosswise into 4
pieces. Thread 2 eggplant pieces, 1 zucchini piece, and 1 onion wedge onto
each of 8 (10inch) skewers.

Remove lamb from bag, reserving marinade. Thread 3 lamb cubes, 1 red bell
pepper piece, 1 yellow bell pepper piece, and 1 mushroom alternately onto
each of 8 (10inch) skewers.

Coat grill rack with cooking spray; place on grill over mediumhot coals.
Place eggplant kebabs on rack, and cook 15 minutes, basting with reserved
marinade. Turn eggplant kebabs, and cook 7 minutes. Add lamb kebabs to
rack, and cook 4 minutes on each side or to desired degree of doneness,
basting with reserved marinade. Yield: 8 servings (serving size: 1 eggplant
kebab and 1 lamb kebab).

Per serving: 242 Calories; 16g Fat (58% calories from fat); 18g Protein; 8g
Carbohydrate; 62mg Cholesterol; 190mg Sodium

Recipe by: Cooking Light, May 1994, page 80

Posted to MCRecipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.