On the grill or under the broiler, these lamb and vegetable skewers are sure to be a hit. Serve them with brown rice or couscous for a fabulous meal that will fill you right up!
Servings: Serves 4
Ingredients 1 pound lamb shoulder , cut into 1-inch cubes4 portobello mushrooms , quartered4 red peppers , cut into 1-inch strips2 red onions , quartered1 to 2 yellow squash , cut into 1/2-inch chunks1/4 cup olive oil3 to 4 cloves garlic , minced1/2 teaspoon cumin1/2 teaspoon coriander1/2 teaspoon paprikaSalt and pepper to tasteRosemary sprigs (used as skewers)
Whisk together the olive oil, garlic, cumin, coriander, paprika, salt and pepper in a glass baking dish. Add the lamb and toss to coat with the oil mixture. Let marinate at room temperature for 1 hour or refrigerate for 1 1/2 to 4 hours, tossing occasionally. Place the rosemary skewers in a shallow dish, cover with cold water, and let stand for at least an hour.
Heat the grill to a medium temperature, or preheat the broiler. Thread the lamb pieces on the rosemary skewers, alternating with the mushrooms, peppers, onions and squash. Grill or broil the kebabs to desired doneness, turning occasionally, about 6 minutes for medium-rare meat.
416 calories, 33.2 grams fat, 10.2 grams saturated fat, 65 mg of cholesterol, 60 mg sodium, 13.5 grams carbohydrate, 17.1 grams protein.