Persian Lamb Kabobs
A simple marinade and large-cut vegetables add a Mediterranean touch to these grilled lamb kabobs.
1/2 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
6 bay leaves
2 pounds lamb, cubed
4 tomatoes, cut in large chunks
2 green bell peppers, seeded and cut in large chunks
2 eggplants, cut in large chunks
- Combine oil, lemon juice, garlic, salt, pepper and bay leaves in a medium bowl. Add lamb and marinate for 4 to 5 hours in the refrigerator, turning once to coat meat.
- Prepare grill for cooking.
- Thread lamb and bay leaves, alternating with tomatoes, bell peppers, and eggplant onto skewers. Brush with marinade.
- Grill over medium-high heat until lamb is brown and cooked through, about 5 minutes on each side. Serve hot.
Makes 6 servings.