Lamb Kabobs



1 lb.lean lamb cut into

1 inch pieces, trimmed of fat

3 cloves garlic, minced

1 Tbsp. fresh chopped oregano or 1 tsp. dried

3 Tbsp. lemon juice

pinch of sugar

1 Tbsp. olive oil

3/4 tsp. salt

1/2 tsp. black pepper

1 cup small cherry tomatoes, sized to match 1" cubes of meat

1 cup pearl onions (canned, jarred or frozen; if using frozen, make sure to thaw)

  1. Place lamb in a plastic zipper lock bag. Add garlic, oregano, lemon juice, sugar, oil, salt and pepper. Toss well and let marinate at least 1 hour or overnight.
  2. Thread meat on skewers, alternating with cherry tomatoes and pearl onions. (If using wooden skewers, soak skewers in water for 10 - 15 minutes before using).
  3. Grill lamb for 10 - 15 minutes, turning halfway through, until lamb is desired doneness.

Serve with parslied orzo or rice and carrots.

1 Serving: calories 242 total fat 12 g cholesterol 81 mg sodium 480 mg

Serves 4