How To make Lamb Kebabs w/Lemon & Mint Lhj

MARINADE: 1/4 cup vegetable oil
1 teaspoon grated lemon peel
1/4 cup fresh lemon juice
2 teaspoons minced garlic
2 teaspoons dried mint
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
2 pounds leg of lamb

boneless/trimmed
or beef sirloin, 2 " pieces 4 green onions (white part only) :

cut into eighteen
1-inch pieces
18 fresh mint leaves
1 lemon -- cut into wedges
(optional)
Make marinade: Combine oil, lemon peel, lemon juice, garlic, mint, salt and pepper in large bowl. Set aside. Add meat, tossing to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Heat grill. Thread 6 skewers alternately with meat, mint leaf, green onion, beginning and ending with meat. Grill over medium-hot heat 12 to 15 minutes for lamb, 12 minutes for beef, turning frequently and basting every 3 minutes with remaining marinade. Garnish with lemon wedges. Makes 6 servings. Whether you make these kebabs with lamb or beef, they're a great way to use the grill. Don't stint with the mint: Use both dried and fresh for maximum flavor. Prep time: 10 minutes plus marinating Grilling time: 12 to 15 minutes Degree of difficulty: Easy Low-calorie PER SERVING: Calories 265, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 101 mg Sodium 353 mg, Carbohydrates 1 g, Protein 32 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g LHJ ONLINE http://www.lhj.com (C) Copyright 1998, Meredith Corporation, All Rights Reserved. MC formatting by bobbi744@acd.net ICQ#2099532