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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A lemon-olive oil marinade gives these tasty kabobs a nice tang. Theyâre great for summer parties. In bad weather and during the winter, we cook them in a 400-degree oven for 25 to 40 minutes. âWeda Mosellie, Phillipsburg, New Jersey Ingredients:
1/4 cup minced fresh parsley |
2 tablespoons olive oil |
4 teaspoons salt |
2 teaspoons pepper |
2 teaspoons lemon juice |
2 pounds boneless lamb, cut into 1-1/2-inch cubes |
1 pound beef top sirloin steak, cut into 1-1/2-inch cubes |
6 small onions, cut into wedges |
2 medium sweet red peppers, cut into 1-inch pieces |
16 large fresh mushrooms |
6 pita breads (6 inches), cut into wedges |
Directions:
1. In a small bowl, combine first five ingredients. Place the lamb and beef in a large resealable plastic bag; add half of the marinade. Place vegetables in another large resealable plastic bag; add the remaining marinade. Seal bags and turn to coat; refrigerate 1 hour.
2. On eight metal or soaked wooden skewers, alternately thread lamb, beef, onions, red peppers and mushrooms. Grill, covered, over medium heat 5-6 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with pita bread. Yield: 8 servings.
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