Herbed Lamb Kabobs

Name: Herbed Lamb Kabobs
Ingredients: 1 cup canola oil; 1 medium onion, chopped; 1/2 cup lemon juice; 1/2 cup minced fresh parsley; 3 to 4 garlic cloves, minced; 2 teaspoons salt; 2 teaspoons dried marjoram; 2 teaspoons dried thyme; 1/2 teaspoon pepper; 2 pounds boneless lamb; 1 medium red onion, cut into wedges; 1 large green pepper, cut into 1-inch pieces; 1 large sweet red pepper, cut into 1-inch pieces

13 ingredients

2 steps

Ingredients

1 cup canola oil
1 medium onion, chopped
1/2 cup lemon juice
1/2 cup minced fresh parsley
3 to 4 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon pepper
2 pounds boneless lamb
1 medium red onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces

Directions

1

In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.
2

Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.