From Sandi's Recipe File - Lamb Kabob Dinner

Presents

"Lamb Kabob Dinner"

Recipe Source:
Seasonal Favorites - Summer (Card 14)
The Betty Crocker Recipe Card Library

Serving Size: Makes 4 servings

Amount Ingredient

1/2 cup salad oil

1/3 cup lemon juice

1 clove garlic, crushed

2 teaspoons salt

1 teaspoon dill weed

1/4 teaspoon coarsely ground pepper

1 1/2 pounds boneless lamb, cut into 1 1/4 inch pieces

2 large ears corn

2 or 3 slices French bread, about 1 inch thick

4 small tomatoes

Preparation Instructions:

Stir together oil, lemon juice, garlic, salt, dill weed and pepper. Place meat in shallow glass dish; pour lemon juice mixture over meat. Cover tightly; refrigerate at least 4 hours, turning meat occasionally. Remove meat from marinade; reserve marinade. Cut corn into 2 inch pieces. Cut French bread slices in half; butter both sides.
Place lamb on one skewer, corn on a second and French bread on a third. Place tomatoes about 1/2 inch apart on 2 parallel skewers to prevent slipping. Garnish tomato skewers with olives.
Grill lamb 4 inches from hot coals 20 minutes, turning once. After 5 minutes add corn and tomatoes; grill 15 minutes, turning and brushing frequently with reserved marinade. After 5 minutes add bread; grill 5 minutes on each side or until golden brown. 4 servings.

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