Minted Lamb 'n' Veggie Kabobs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mint leaves give these lamb kabobs an enticing flavor and aroma. Served with brown rice, the eye-catching meat and vegetable skewers look and taste special enough to dish up for company. âMichael Rose, Grand Prairie, Texas Ingredients:
3 tablespoons olive oil |
2 tablespoons lemon juice |
4 garlic cloves, minced |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1 teaspoon pepper |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1 pound boneless leg of lamb, cut into 1-inch cubes |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium sweet yellow pepper, cut into 1-inch pieces |
1 medium zucchini, cut into 1/4-inch slices |
1 small red onion, cut into chunks |
16 medium fresh mushrooms |
1 cup fresh mint leaves |
hot cooked brown rice |
Directions:
1. In a large resealable plastic bag, combine the oil, lemon juice, garlic, basil, oregano, pepper, salt and thyme; add lamb. Seal bag and turn to coat; refrigerate for 30 minutes.
2. On eight metal or soaked wooden skewers, alternately thread the lamb and vegetables with mint leaves.
3. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with rice. Yield: 4 servings.
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