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Lamb Kabobs
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Submitted by:
Jimmy |
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The marinade is great for these kebobs. They are an excellent appetizer |
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INGREDIENTS:
- 12 ounces , Lamb Leg or Shoulder Boneless
- 1/4 cup(s) , Olive Oil
- 1/4 cup(s) , Red Wine Vinegar
- 2 tablespoon(s) , Fresh Lemon Juice
- 2 tablespoon(s) , Water
- 1 large , Garlic Clove Minced
- 1 teaspoon(s) , Dried Oregano
- 1/4 teaspoon(s) , Black Pepper
- 1 small , Yellow Squash Sliced 1/4 inch
- 1 medium , Red Bell Pepper Cut in cubes
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| Instructions: |
In medium non-metal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper.
Cut lamb into 1" pieces and toss with oil mixture. Cover and refrigerate 4-8 hours, stirring occasionally.
Thread lamb, squash and bell pepper onto 4 skewers.
Grill kabobs 4-5" from heat, 5 minutes per side or to desired doneness. |
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