Serves: 4
Total Calories: 447

1 pound lamb shoulder
1 large red bell pepper
1 medium onion
2 large lemons
1/4 cup olive oil
1 tablespoon dried rosemary
1 tablespoon minced garlic
1/2 teaspoon salt

1. Debone the lamb, trim the excess fat, then cut the meat into bite-size pieces.
2. Cut the bell pepper into 1 1?2 inch squares.
3. Cut the onion in quarters, then peel apart the layers.
4. Juice the lemons.
5. Place the lemon juice, oil, rosemary, garlic, salt, and meat in a resealable container. Cover the container and shake to coat the meat with marinade. Refrigerate at least 4 hours or overnight.
6. Thread the marinated lamb, onion, and peppers (alternating them) on four 6 inch (or two 12 inch) skewers.
7. Place the skewers on a hot grill, turning them every 5 minutes or so, for 15 to 20 minutes, or until cooked to the desired degree of doneness.
8. Serve the hot kabobs as is or placed over a bed of rice.

Important tip
It’s best to use metal skewers for these kabobs because they take a while to cook. If you use wooden skewers, be sure to soak them at least 30 minutes before adding the meat and vegetables. This will help keep them from burning.

Nutritional Facts:

Serves: 4
Total Calories: 447
Calories from Fat: 307

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