Ingredients:
|
5 lb. leg of lamb, cut in 1" cubes 1/2 c. salad or olive oil 1 tbsp. salt 1 tbsp. black pepper 1/2 tsp. curry powder 3 c. sliced onion 1/2 tsp. crushed red pepper 1 clove garlic, crushed 1 tsp. dry mustard, 1 c. dry red wine 2 tbsp. chopped parsley 1 c. chopped green pepper 1 lb. sliced bacon (16 slices, halved) Fluffy white rice
|
Instructions:
|
1.Shish kebab recipe preparation Day before serving: Trim any fat and gristle from lamb. Place in large, deep bowl. Make shish kebab marinade: Combine all marinade ingredients; mix well. Pour over lamb, tossing to coat evenly. Refrigerate, tightly covered, overnight. Next day: On each of 16 wooden hibachi sticks, thread 3 lamb cubes alternately with 2 bacon pieces (see note). Arrange on rack in broiler pan. Brush with leftover marinade. Broil, 4 inches from heat, 20-25 minutes, turning several times until lamb is cooked to your taste. Serve Shish Kebabs hot, on white rice. Makes 16 servings. Note: Lamb and bacon cook better if they are not packed tightly together on skewers.
|