Marjoram-Lemon Lamb Kabobs

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 1 cup dry red wine
• 3/4 cup finely chopped onion
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
• 12 small boiling onions, peeled
• 1 1/2 tablespoons dried marjoram or oregano
• 1 tablespoon grated lemon rind
• 1 teaspoon sea or kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coarsely ground black pepper
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• Cooking spray

Directions

1. Combine first 4 ingredients in a large zip-top plastic bag; add lamb to bag.
2. Seal and marinate in refrigerator 2 to 12 hours, turning bag occasionally.
3. Remove lamb from bag; discard marinade.
4. Place lamb in a large bowl; set aside.
5. Cook boiling onions in boiling water 2 minutes or until tender.
6. Drain; cool slightly.
7. Prepare grill, heating to medium-high.
8. Add marjoram, rind, salt, cumin, and black pepper to lamb; toss gently to coat.
9. Let stand at room temperature 10 minutes.
10. Thread lamb, boiling onions, and bell pepper pieces alternately onto each of 6 (12-inch) skewers.
11. Place kabobs on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.

Yield: 6 servings (serving size: 1 kabob)