Monday, November 17, 2008

Lamb Kebobs


1 1/2 c. plain yogurt
3 T. minced garlic
2 T. paprika
2 T. sea salt
1 T. pepper
1/4 c. lemon juice

Cut 5 pounds lamb (or steak or chicken) into kebob size smallish pieces, coat in marinade (you could put it all in a big ziploc bag) and rest in fridge several hours or overnight.

Soak 100 bamboo skewers for at least 1 hour or use metal and don't soak them at all.

Chop 6 red peppers, 3 sweet onions, 4 zucchini, 1 1/2 pounds of button mushrooms (don't chop those!) into fairly large chunks.

Make your skewers up the way you want them. Or don't use skewers, just put everything in a couple baking pans or sheets, and cook it that way. Its easier, but not as handy, and people will eat even more! Having those empty sticks on their plates helps with moderation, and everything will STILL get gobbled up.

Broil about 10 minutes. Flip after 5 minutes. I suppose you could grill them, but that is guy territory as far as I'm concerned. Too much hot exposed area for me to deal with when there are little wild children running around and wanting to help. I say grilling can be done when they're older. With Dad. If you can grill and keep your kids safe, you are amazing. Or you have a built in outdoor kitchen, too much money, and a nanny for your kids anyway, so don't worry. Go grill!

Serve over chopped lettuce.

Sprinkle with chopped parsley if you can do it before the hungry hordes attack!

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