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These lamb kabobs are marinated in very little oil or salt, but the flavor is lively when wine, lemon juice, rosemary, and garlic are added.

2 Tbsp   olive oil
1/2 C   chicken broth
1/4 C   red wine
1 juice of lemon
1 tsp   chopped garlic
1/4 tsp   salt
1/2 tsp rosemary
1/8 tsp black pepper
2 lb   lean lamb, cut into 1-inch cubes
24 cherry tomatoes
24 mushrooms
24 small onions

  1. Combine oil, broth, wine, lemon juice, garlic, salt, rosemary, and pepper. Pour over lamb, tomatoes, mushrooms, and onions. Marinate in refrigerator several hours or overnight.
  2. Assemble separate skewers of lamb, onions, mushrooms, and tomatoes. Broil 3 inches from heat for 15 minutes, turning every 5 minutes. Remember lamb and onions take longer to cook than mushrooms and tomatoes.

Yield: 8 servings--Serving Size: 1 kabob with 3 oz meat

Each serving provides:

Calories: 277
Total fat: 12 g
Saturated fat: 3 g
Cholesterol: 75 mg
Sodium: 195 mg