Shish Kebabs

Ingredients

5 pounds leg of lamb, cut in 1" cubes
1 cup dry red wine
2 tablespoons chopped parsley
1 cup chopped green pepper
1 pound sliced bacon 16 slices, halved
Fluffy white rice
1/2 cup salad or olive oil
1 tablespoon salt
1 tablespoon black pepper
1 1/2 teaspoons curry powder
3 cups sliced onion
1/2 teaspoon crushed red pepper
1 clove garlic, crushed
1 teaspoon dry mustard

Preparation

1
1. Day before serving: Trim any fat and gristle from lamb. Place in large, deep bowl.
2
2. Make Marinade: Combine all marinade ingredients; mix well. Pour over lamb, tossing to coat evenly. Refrigerate, tightly covered, overnight.
3
3. Next day: On each of 16 wooden hibachi sticks, thread 3 lamb cubes alternately with 2 bacon pieces (see note). Arrange on rack in broiler pan. Brush with leftover marinade.
4
4. Broil, 4 inches from heat, 20-25 minutes, turning several times until lamb is cooked to your taste.
5
5. Serve Shish Kebabs hot, on white rice. Makes 16 servings.
6
Note: Lamb and bacon cook better if they are not packed tightly together on skewers.

Tools

Yield:

12.0 servings

Added:

December 25, 2009

Creator:

Anonymous

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