Herbed Lamb Kabobs

Submitted by ElizabethKnicely

"These colorful kabobs wouldn't be the same without the tasty herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb. Found in Taste of Home Holiday-June 22, 2010"

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Ready In:: 8hrs 10mins
Ingredients:: 13
Yields:: 8 skewers
Serves:: 8

ingredients

1 cup canola oil
1 medium onion, chopped
¹⁄₂ cup lemon juice
¹⁄₂ cup fresh parsley, minced
3 -4 garlic cloves, mnced
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried thyme
¹⁄₂ teaspoon pepper
2 lbs boneless lamb
1 medium red onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces

directions

In a small bowl, combine the first nine ingredients. Pour 1 cup into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard maridane. On eight metal or soaked wooden skewers, alternately thread the lamb, onion and peppers. Grill, uncovered over medium-hot heat for 8-10 minutes on each side or until meat reaches the desired doneness (for medium-rare, a meat thermometer should read 145°; medium 160°; well-done 170°), basting frequently with reserved marinade.