Curried Lamb Kabobs
Serving Size : 12
Ingredients for prepare Curried Lamb Kabobs
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | lean lamb boneless shoulder |
| 1/2 | cup | dry white wine |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | curry powder |
| 1 | large | red bell pepper - cut |
recipe Curried Lamb Kabobs
Trim fat from lamb shoulder. Cut lamb
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into 1-inch cubes. Mix lamb, wine, Worcestershire sauce and curry powder in large bowl. Cover and refrigerate at
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least 4 hours but no longer than 24 hours. Set oven control to broil. Remove lamb from marinade;
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reserve marinade. Thread lamb alternately with bell pepper on each of twelve 8-inch skewers.* Place
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on rack in broiler pan. Broil with tops 3 to 4 inches from heat 12 to 15
Curried Lamb Kabobs
minutes, turning twice and brushing with marinade, until lamb is done. 12
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APPETIZERS. *If using bamboo skewers, soak skewers in water at least 30
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minutes before using to prevent burning.
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