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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup dry red wine |
1 1/2 tablespoons dried oregano |
1 1/2 tablespoons dried mint flakes |
2 tablespoons lemon juice |
2 teaspoons olive oil |
4 garlic cloves, minced |
1 1/2 pounds lean cubed boned leg of lamb |
18 (1-inch) squares green bell pepper |
1 8 cherry tomatoes |
1 large onion, cut into 6 wedges |
cooking spray |
Directions:
1. Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag; add lamb, and seal bag. Marinate in refrigerator 12 to 24 hours.
2. Remove lamb from bag, reserving marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Thread lamb, pepper, tomatoes, and onion alternately onto 12 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kebabs on rack; grill, covered, 5 minutes on each side or until lamb is desired degree of doneness, turning and basting kebabs frequently with marinade.
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