• 1¹/₂ pounds lamb (leg, loin, or shoulder), boneless, cut in 1¹/₂-inch cubes
• ¹/₂ cup vegetable oil
• 1  tablespoon lemon juice
• 2  teaspoons sugar
• ¹/₂ teaspoon salt
• ¹/₂ teaspoon paprika
• ¹/₄ teaspoon dry mustard
• ¹/₈ teaspoon ground black pepper
• ¹/₄ teaspoon Worcestershire sauce
• 1  clove garlic, cut in halves
• 6  small whole cooked potatoes
• 6  small whole cooked onions
• Butter or margarine, melted
• 6  plum tomatoes

1. Put lamb cubes into a shallow dish. Combine oil, lemon juice, sugar, salt, paprika, dry mustard, pepper, Worcester shire sauce, and garlic. Pour over meat. Cover and marinate at least 1 hour in refrigerator, turning pieces occasionally. Drain.
2. Alternately thread lamb cubes, potatoes, and onions on 6 skewers. Brush pieces with melted butter.
3. Broil 3 to 4 inches from heat about 15 minutes, or until lamb is desired degree of doneness; turn frequently and brush with melted butter. Shortly before kabobs are done, impale tomatoes on ends of skewers.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.