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“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”
READY IN:
8hrs 10mins
SERVES:
8
YIELD:
8 skewers
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.

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