Lamb and Vegetable Kebabs
Canned beef broth
½ medium, cut into 3 thick slices
1 medium clove(s), crushed with side of large knife
Uncooked lean and trimmed lamb leg(s)
1¼ pound(s), cut into 18 chunks
Uncooked bell pepper(s)
2 item(s), medium, red variety, each cut into 6 pieces
6 medium, halved
1 tsp, chopped
- To make marinade, mix together 1/2 cup of broth, 1 tablespoon of mustard, the lemon, and garlic in large bowl; add lamb and stir until coated evenly. Cover and refrigerate at least 4 hours or up to 6 hours.
- Preheat grill pan over medium heat.
- Thread 3 pieces of lamb, 2 pieces of bell pepper, and 2 pieces of mushroom onto each of 6 (12-inch) metal skewers. Sprinkle with salt and black pepper; discard marinade.
- To make basting mixture, stir together remaining 1/4 cup broth, 1 tablespoon mustard, the oil, and thyme in small bowl; brush all over kebabs. Place kebabs in grill pan and grill 5 minutes; turn and brush with basting mixture. Continue to grill until lamb is browned and vegetables are tender, about 5 minutes longer.
- Per serving: 1 kebab