SHISH KABOB
These lamb kabobs are marinated in very little oil or salt, but the flavor is lively when wine, lemon juice, rosemary, and garlic are added.
| 2 Tbsp | olive oil |
| 1/2 C | chicken broth |
| 1/4 C | red wine |
| 1 | juice of lemon |
| 1 tsp | chopped garlic |
| 1/4 tsp | salt |
| 1/2 tsp | rosemary |
1/8 tsp | black pepper |
| 2 lb | lean lamb, cut into 1-inch cubes |
| 24 | cherry tomatoes |
| 24 | mushrooms |
| 24 | small onions |
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Combine oil, broth, wine, lemon juice, garlic, salt, rosemary, and pepper. Pour over lamb, tomatoes, mushrooms, and onions.
Marinate in refrigerator several hours or overnight.
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Assemble separate skewers of lamb, onions, mushrooms, and tomatoes. Broil 3 inches from heat for 15 minutes, turning every 5 minutes.
Remember lamb and onions take longer to cook than mushrooms and tomatoes.
Yield: 8 servings--Serving Size: 1 kabob with 3 oz meat
Each serving provides:
Calories: 277
Total fat: 12 g
Saturated fat: 3 g
Cholesterol: 75 mg
Sodium: 195 mg