MINTED LAMB AND BELL PEPPER KEBABS

MINTED LAMB AND BELL PEPPER KEBABS image

Categories Lamb

Yield 8

Number Of Ingredients 14

Mint Sauce:
1 cup finely chopped fresh mint leaves
2/3 cup red-wine vinegar
2 tablespoons dark-brown sugar
Pinch of salt
1/4 cup boiling water
Pinch of freshly ground black pepper
4 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 red bell peppers, stemmed, seeded and cut into 1 1/2-inch pieces
2 orange bell peppers, stemmed, seeded and cut into 1 1/2-inch pieces
2 tablespoons dark-brown sugar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 large bunch fresh mint, for garnish

Steps:

1. Prepare the Mint Sauce: Place the mint in a small bowl. Pour the vinegar over the mint. Dissolve the brown sugar and salt in the boiling water; add to the bowl along with the pepper. Combine and set aside for 30 minutes for the flavors to blend. (Makes 1 cup.) 2. Place the lamb and bell peppers in a large bowl. Add the brown sugar, oil, salt and pepper; toss to coat well. 3. Pour the Mint Sauce over the meat and combine well. Let rest, covered, in the refrigerator for up to 6 hours, turning occasionally. 4. Thread four 12-inch metal skewers, alternating the lamb and the peppers. (Be sure to leave a little bit of space between the ingredients for even cooking.) 1. Cook the skewers on a well-oiled grill over high heat for4 minutes per side for rare to medium-rare meat. Let rest for 5 minutes before serving. Arrange the skewers on a platter garnished with mint. Serves 8. Per serving: 340 calories, 7g carbohydrate, 40g protein, 17g fat, 150mg cholesterol.