|
These lamb kabobs are marinated in very little oil or salt, but the
flavor is lively when wine, lemon juice, rosemary, and garlic are added.
| 2
Tbsp |
olive oil |
| 1/2
C |
chicken broth |
| 1/4
C |
red wine |
| 1 |
juice of lemon |
| 1
tsp |
chopped garlic |
| 1/4
tsp |
salt |
| 1/2
tsp |
rosemary |
| 1/8
tsp |
black pepper |
| 2
lb |
lean lamb, cut into 1-inch cubes |
| 24 |
cherry tomatoes |
| 24 |
mushrooms |
| 24 |
small onions |
- Combine oil, broth, wine, lemon
juice, garlic, salt, rosemary, and pepper. Pour over lamb, tomatoes,
mushrooms, and onions. Marinate in refrigerator several hours or
overnight.
- Assemble separate skewers of lamb,
onions, mushrooms, and tomatoes. Broil 3 inches from heat for 15
minutes, turning every 5 minutes. Remember lamb and onions take
longer to cook than mushrooms and tomatoes.
Yield: 8 servings--Serving Size: 1
kabob with 3 oz meat
Each serving provides:
Calories: 277
Total fat: 12 g
Saturated fat: 3 g
Cholesterol: 75 mg
Sodium: 195 mg
|
