Serves: 4
Total Calories: 859

1 1/2 pounds lean lamb or beef, cut into bite sized pieces
1 1/2 tablespoons olive oil
2 cups spinach
1 teaspoon dried thyme
1 teaspoon dried rosemary
12 cherry tomatoes
12 pearl onions
1 1/2 cups barbecue sauce
1 to 1 3/4 pound Bread Bowl
MARINADE
1/2 cup olive oil
1/2 cup red wine
juice of 1 lemon
3 cloves garlic minced
1 tablespoon dried oregano
salt to taste
black pepper to taste

1. Combine all of the marinade ingredients in shallow pan. Add the meat, turning to coat well. Cover and refrigerate at least 5 hours, turning the meat occasionally.

2. When ready to prepare the dish, preheat an outdoor grill or oven broiler.

3. Heat the oil in a medium skillet over medium-low heat. Add the spinach, thyme, and rosemary, and sauté for 3 minutes, or until the spinach begins wilt. Remove from the heat and set aside.

4. Alternate the meat, tomatoes, and onions on skewers. Cook, turning frequently, for 10 minutes or until the meat is cooked to the desired doneness. Carefully remove the food from the skewers. Discard any remaining marinade.

5. Using a basting brush, lightly baste the inside of the bread bowl with barbecue sauce. Place the spinach in the bottom of the bowl, then add the lamb, tomatoes, and onions. Serve immediately with barbecue sauce on the side.

Nutritional Facts:

Serves: 4
Total Calories: 859
Calories from Fat: 285

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Lemon-Garlic Barbecued Lamb
Southwestern Shepherd's Pie
California-Stlye Barbecued Chicken Pizza Bowl
Chicken 'N' Sourdough Dumplings
Turkey Breast Putanesca
Shrimp With Saffron Cream Sauce
Poached Salmon With Mustard-Dill Sauce
Baked Muffuletta Dinner Sandwich
Chef John Kane's Dijon Mustard Chick Breast