6 Servings
6 12-inch bamboo skewers
3/4 cup cider vinegar
1/2 cup olive oil
1/4
cup chopped mint
3 tablespoons finely chopped rosemary
4 cloves garlic, minced
1/4
cup honey
3/4 cup finely chopped onions
1/2 teaspoon salt
1/2 teaspoon freshly
ground black pepper, (optional)
2 pounds lamb kabobs, cut into 24 1 1/2 cubes
1
red onion, cut into 12 wedges
9 ounces artichoke hearts
24 cherry tomatoes
Soak skewers in water at least 30 minutes before using. In a bowl, combine cider
vinegar, olive oil, mint, rosemary, garlic, honey, chopped onion, salt and pepper
and stir to mix well. Add lamb and turn to evenly coat all pieces. Cover and let
stand 3 to 4 hours in refrigerator. Turn meat occasionally while marinating. Drain
meat, reserving marinade. Place marinade in a saucepan over medium-high and cook
to boiling. Cover and reduce heat to simmer. Preheat grill. Separate each red onion
wedge vertically into two parts, making 24 wedges. Separate artichoke hearts into
24 pieces. For each kabob thread a skewer as follows: 1 piece onion, 1 meat cube,
1 artichoke, 1 tomato. Repeat three times. Follow same sequence for remaining skewers.
Grill over hot coals 12 to 15 minutes, or until meat reaches desired degree of doneness.
Baste frequently with hot marinade.
Amount Per Serving
Calories 537 Calories from Fat 292
Percent Total Calories
From:
Fat 54% Protein 27% Carb. 19%
Nutrient Amount per Serving Value
Total Fat 32 g 50%
Saturated Fat 7 g 34%
Cholesterol 108 mg 36%
Sodium 316 mg 13%
Total Carbohydrate 25 g 8%
Dietary Fiber 1 g 5%
Sugars 0 g
Protein 36 g
Vitamin A 4% Vitamin C 19% Calcium 0% Iron 24%
