Very Hot Lamb Kabobs by Nancy T. Maar
This dish is very hot and spicy. Adjust the heat according to your own taste preferences. The touch of sweetness from the Splenda enhances the flavors of the pepper.
Yields 4 servings; serving size 4 ounces
Calories: 210.92
Protein: 26.14 grams
Carbohydrates: 13.02 grams
Sugar: 3.66 grams
Fat: 6.71 grams
¼ cup lemon juice
2 tablespoons tomato paste
½ cup sugar-free tomato juice
2 tablespoons Splenda
2 teaspoons ground cayenne pepper
1 teaspoon celery salt
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper
1 pound lean lamb, cut in 1″ chunks
8 cherry tomatoes
8 large white mushrooms
8 pearl onions
Soak 8 wooden skewers in warm water for at least 30 minutes. Preheat broiler or grill to 400°F.
Combine the first 8 ingredients. Place meat and marinade in a resealable plastic bag and mix well. Refrigerate and let marinate for 60 minutes.
String the lamb, tomatoes, mushrooms, and onions on the skewers. Broil or grill until well browned on all sides, about 10 minutes, turning constantly.
Finding Great Lamb
Look for very young lamb, pink and small. Sometimes Australian and/or New Zealand lamb can be over-aged. American lamb can be huge but is generally okay. If you can't find any young lamb locally, you can get it on the Internet from Lobel's of New York (online at www.lobels.com).
