Lamb And Ratatouille Kabobs |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Very good to share with friends ... the marinade gives a special flavor to the kabobs Ingredients:
1 1/4 pounds boneless lamb, round stick or sirloin |
1/4 cup dry white wine |
2 tbsp cooking oil |
2 cloves garlic, minced |
1 tbsp sniped fresh parsley |
1 tsp dried oregano, crushed |
1/4 tsp pepper |
1/8 tsp salt |
1 large green pepper, cut into 1 - inch pieces |
1 medium eggplant, quartered and cut into 1- inch slices |
8 cherry tomatoes |
Directions:
1. Trim fat from lamb. Cut into 3/4 inch cubes; set meat aside.
2. For marinade in a bowl combine wine, oil, garlic, parsley, oregano, pepper and salt. Add meat to bowl. Cover and marinate in the refrigerator for 2 to 24 hours.
3. Cook green pepper pieces in a boiling water for 1 minute.
4. Drain meat, reserving marinade. On four long skewers alternately thread lamb, eggplant slices, and green pepper pieces.
5. Place kabobs on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 6 to 8 minutes for medium, brushing with marinade and turning skewers often. ( dont brush with marinade during the last 5 minutes of broiling.)
6. Add two cherry tomatoes to each skewer the last 1 minute
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