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A wealth of dinner ideas arrive in Simple Suppers, where main course and side dish recipes can be mixed and matched to create delicious, nutritionally balanced meals suited to your family's taste.
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Simple Suppers
Herb-Scented Lamb Kabobs

Herb-Scented Lamb Kabobs      "Herb-Scented Lamb Kabobs" is available in PDF format print friendly version
Making dinner can be quite a job, so get some help from this easy kabob!
 
Olive (or cooking) oil1/3 cup 75 mL
Red wine vinegar1/4 cup60 mL
Dried oregano1 1/2 tsp.7 mL
Garlic clove, minced (or 1/4 tsp.,11
1 mL, powder)
Lemon pepper1 tsp.5 mL
Ground coriander1/2 tsp.2 mL
 
Stewing lamb, trimmed of fat1 lb.454 g
 
Bamboo skewers (8 inches, 20 cm, each),44
soaked in water for 10 minutes
 
Combine first 6 ingredients in small bowl. Reserve half of olive oil mixture in small cup for basting sauce.

Put lamb into large resealable freezer bag. Add remaining olive oil mixture. Seal bag. Turn until coated. Let stand in refrigerator for at least 6 hours or overnight, turning occasionally. Drain.

Thread lamb onto skewers. Place on greased broiler pan. Brush kabobs with basting sauce. Broil kabobs on top rack in oven for about 10 minutes, turning once at halftime and brushing with any remaining basting sauce, until desired doneness. Serves 4.
 
1 serving: 268 Calories; 18.8 g Total Fat (11.9 g Mono, 1.6 g Poly, 3.9 g Sat); 74 mg Cholesterol; trace Carbohydrate; trace Fibre; 23 g Protein; 97 mg Sodium
 
Grilled Lamb Kabobs: Preheat gas barbecue to medium. Cook kabobs on greased grill for about 10 minutes, turning once at halftime and brushing with any remaining basting sauce, until desired doneness.

 
 
Reprinted from Simple Suppers © Company's Coming Publishing Limited

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