Shish Kabobs

Serves:

Ingredients:

1 Pound lamb boneless shoulder
1 md Onion, cut into eighths
Into 1-inch pieces
1 Green bell pepper, cut
1/4 ts Pepper
Dried oregano leaves
2 ts Chopped fresh or 1/2 ts
2 ts Salt
2 tb Olive or vegetable oil
1/4 c Lemon juice
1 c Cubed eggplant

Method:

Trim excess fat from lamb shoulder.
Cut lamb into 1-inch cubes.
Place lamb in glass or plastic bowl.
Mix lemon juice, oil, salt, oregano and pepper.
Pour over lamb.
Cover and refrigerate at least 6 hours, stirring occasionally.
Remove lamb from marinade; reserve marinade.
Set oven control to 550 degrees.
Thread lamb on four 11-inch metal skewers, leaving space between each.
Broil with tops about 3 inches from heat 5 minutes; turn.
Broil with reserved marinade.
Broil 5 minutes longer.
Alter bell pepper, onion and eggplant on each of the four 11-inch metal skewers, leaving space between each piece.
Place vegetables on rack in broiler pan with lamb.
Turn lamb.
Brush lamb and vegetables with marinade.
Broil kabobs 4 to 5 minutes, turning and brushing twice with marinade, until brown.
4 SERVINGS; 235 CALORIES PER SERVING.