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Grilled Lamb Kabobs (Schaschlik)

Serve hot on a bed of Spaetzle (thick egg noodles), with hard rolls and a green tossed salad.


2

 

medium green bell peppers, cut into 1-inch pieces

 

 

Salt and pepper

1-1/2

 

pounds boneless lamb leg, trimmed and cut into 1-inch cubes

1

 

medium onion, cut into 1-inch pieces

4

 

slices bacon, each cut into 4 pieces

1/2

 

cup olive oil

1

 

small onion, chopped

3

 

tablespoons lemon juice (juice of 1 large lemon)

2

 

tablespoons cognac

1

 

teaspoon catsup

1

 

clove garlic

2

 

teaspoons Dijon mustard

1

 

teaspoon dried oregano

1

 

teaspoon dried thyme

1

 

pinch ground cayenne pepper

 

 

Vegetable oil for brushing the kabobs

In a medium saucepan place peppers in boiling water. Return water to a boil. Remove peppers from water; drain.

Sprinkle salt and pepper on lamb cubes. On eight 10-inch skewers alternately thread meat, pepper, and onion pieces. Thread bacon pieces on both ends of each skewer. Set aside.

In a blender or food processor purée oil, onion, lemon juice, cognac, catsup, garlic, mustard, oregano, thyme, and cayenne pepper until smooth.

Lightly oil kabobs and place in center of cooking grate. Grill 7 to 9 minutes for rare (140°F/60°C), 10 to 13 minutes for medium (160°F/71°C), or 14 to 17 minutes for medium-well (170°F/77°C), turning once halfway through grilling time. Brush kabobs with purée occasionally during last half of grilling time.

Makes 4 servings.

Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.

 
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