Post by marlaoh on Jun 19, 2003 8:14:54 GMT -6
Rosemary Lamb Kabobs
Baby carrots with stems attached make the snazziest grilled presentation, but from-the-bag baby carrots look just dandy, too.
Source: Better Homes and Gardens
3/4 cup white grape juice
2 tablespoons olive oil or cooking oil
2 tablespoons lime juice
1-1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 cloves garlic, minced
1/8 teaspoon ground cinnamon
1 pound boneless lamb round steak or sirloin steak, cut into 1-inch cubes
2 cups baby carrots (about 1/2 pound)
2 medium zucchini or yellow summer squash, sliced into 1/2- to 3/4-inch-thick pieces
1 large green or red sweet pepper, cut into 1-inch pieces
Fresh rosemary (optional)
1. For marinade, in a screw-top jar combine grape juice, oil, lime juice, rosemary, garlic, and cinnamon. Cover and shake well. Place lamb cubes in a plastic bag set in a shallow dish. Pour marinade over lamb; close bag. Marinate in the refrigerator for 4 hours, turning once to distribute marinade. Drain lamb cubes, reserving marinade.
2. Trim carrots, leaving 1/2 to 1 inch of stem, if desired. Scrub but do not peel. Cook carrots in a small amount of boiling water for 3 minutes. Add zucchini or summer squash and cook for 1 to 2 minutes more or until vegetables are crisp-tender; drain.
3. On eight 8-inch skewers, alternately thread lamb cubes, whole carrots, zucchini or summer squash, and green or red sweet pepper.
4. Place kabobs on an uncovered grill directly over hot coals. Grill for 8 to 12 minutes for medium doneness (160 degrees F), brushing with reserved marinade and turning kabobs occasionally. Garnish with sprigs of fresh rosemary, if desired. Makes 4 main-dish servings.
Baby carrots with stems attached make the snazziest grilled presentation, but from-the-bag baby carrots look just dandy, too.
Source: Better Homes and Gardens
3/4 cup white grape juice
2 tablespoons olive oil or cooking oil
2 tablespoons lime juice
1-1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 cloves garlic, minced
1/8 teaspoon ground cinnamon
1 pound boneless lamb round steak or sirloin steak, cut into 1-inch cubes
2 cups baby carrots (about 1/2 pound)
2 medium zucchini or yellow summer squash, sliced into 1/2- to 3/4-inch-thick pieces
1 large green or red sweet pepper, cut into 1-inch pieces
Fresh rosemary (optional)
1. For marinade, in a screw-top jar combine grape juice, oil, lime juice, rosemary, garlic, and cinnamon. Cover and shake well. Place lamb cubes in a plastic bag set in a shallow dish. Pour marinade over lamb; close bag. Marinate in the refrigerator for 4 hours, turning once to distribute marinade. Drain lamb cubes, reserving marinade.
2. Trim carrots, leaving 1/2 to 1 inch of stem, if desired. Scrub but do not peel. Cook carrots in a small amount of boiling water for 3 minutes. Add zucchini or summer squash and cook for 1 to 2 minutes more or until vegetables are crisp-tender; drain.
3. On eight 8-inch skewers, alternately thread lamb cubes, whole carrots, zucchini or summer squash, and green or red sweet pepper.
4. Place kabobs on an uncovered grill directly over hot coals. Grill for 8 to 12 minutes for medium doneness (160 degrees F), brushing with reserved marinade and turning kabobs occasionally. Garnish with sprigs of fresh rosemary, if desired. Makes 4 main-dish servings.