Marinated Lamb Kabobs
By: Anonymous
Published: Thursday, December 10, 2009 - 10:58pm

Ingredients




1 pound leg of lamb LEAN and boneless cut 1 inch thick
 cup water
3 tablespoons lemon juice
2 tablespoons fresh mint snipped, crushed or 2 teaspoons driedmint
1 tablespoon Dijon-style mustard
1 tablespoon cooking oil
1 clove garlic minced
2 smalls zucchini cut into ½-inch thick slices
1 cup pearl onions thawed or 1 cup frozen small whole
onions
5 cherry tomatoes

Preparation

1 1. Partially freeze lamb. Cut into 1/4-inch-thick strips about 3 inches 2 Long and 2 inch wide. Place in a plastic bag set in a deep bowl. 3 2. For marinade, stir together water, lemone juice, mint, mustard, oil, and garlic. Pour over lamb. Close bag. Marinate in the refridgerator for 4 2 hours or overnight, turning occsionally. Drain lamb, reserving marinade. 5 3. Meanwhile, in a small saucepan cook the zucchini, covered, in a small amountof boiling water for 2 minutes. Drain. 6 4. On five 12-to 15-inch skewers, alternately thread lamb accordion-style with onions and zucchini. 7 5. Place skewers on the unheated rack of a broiler pan; brush with marinade. 8 Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness, 9 Turning occasionally and brushing with marinade. 10 6. Add a cherry tomato to the end of each skewer during the last 1 minutesof broiling.