Shish Kebabs

Photo: flickr user Harris Graber

Ingredients

5 pounds leg of lamb, cut in 1" cubes

1 cup dry red wine

2 tablespoons chopped parsley

1 cup chopped green pepper

1 pound sliced bacon 16 slices, halved

Fluffy white rice

1/2 cup salad or olive oil

1 tablespoon salt

1 tablespoon black pepper

1 1/2 teaspoons curry powder

3 cups sliced onion

1/2 teaspoon crushed red pepper

1 clove garlic, crushed

1 teaspoon dry mustard

Preparation

1. Day before serving: Trim any fat and gristle from lamb. Place in large, deep bowl.

2. Make Marinade: Combine all marinade ingredients; mix well. Pour over lamb, tossing to coat evenly. Refrigerate, tightly covered, overnight.

3. Next day: On each of 16 wooden hibachi sticks, thread 3 lamb cubes alternately with 2 bacon pieces (see note). Arrange on rack in broiler pan. Brush with leftover marinade.

4. Broil, 4 inches from heat, 20-25 minutes, turning several times until lamb is cooked to your taste.

5. Serve Shish Kebabs hot, on white rice. Makes 16 servings.

Note: Lamb and bacon cook better if they are not packed tightly together on skewers.

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Yield:

12.0 servings

Added:

Friday, December 25, 2009 - 11:57pm

Creator:

Anonymous

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