RecipesSpring Lamb Kabobs over an open fire
1 cup olive oil
½ cup red wine
1clove minced garlic
1 tbsp lemon juice
¼ cup fresh mint
1 tsp of your favorite hot sauce
Combine all ingredients, mix, cover, and refrigerate.
1 ½ pounds boneless lamb, trimmed and cut into 1” cubes
1 green pepper, rinsed, seeded and cut into 1” pieces
1 can pineapple chunks
On each skewer place lamb, pepper, pineapple, repeat.
Reserve ½ cup of marinate for basting on grill.
Put skewers in a glass pan and cover with marinate.
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