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Low Fat Curried Lamb Kabobs Recipe
Ingredients
1 pound lean lamb boneless shoulder
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 tablespoon curry powder
1 large red bell pepper, cut
into 24 pieces
Method
Trim fat from lamb shoulder.
Cut lamb into 1-inch cubes.
Mix lamb, wine, Worcestershire sauce and curry powder in large bowl.
Cover and refrigerate at least 4 hours but no longer than 24 hours.
Set oven control to broil.
Remove lamb from marinade; reserve marinade.
Thread lamb alternately with bell pepper on each of twelve 8-inch skewers.
* Place on rack in broiler pan.
Broil with tops 3 to 4 inches from heat 12 to 15 minutes, turning twice and brushing with marinade, until lamb is done.
:APPETIZERS.
*If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.
