Easy & Flavorful Lamb Kabob Recipe | Authentic Middle Eastern

INGREDIENTS

1/2 cup apple juice 2 tablespoons Worcestershire sauce, divided 2 tablespoons oil 1 teaspoon lemon pepper 2 cloves garlic, minced 1‑1/2 pounds boneless lamb leg, cut into 1-1/4-inch cubes 1 cup chili sauce 1/2 cup apple jelly or orange marmalade 1 teaspoon Dijon-style mustard 1/4 teaspoon red pepper flakes 2 medium onions, cut into wedges 2 medium apples, cut into wedges 2 green bell peppers, cut into wedges

PREPARATION:

1. Combine apple juice, 1 tablespoon Worcestershire sauce, oil, lemon pepper and garlic in large resealable food storage bag or nonmetal container. Add lamb cubes; coat well. Marinate in refrigerator 2 to 24 hours.
2. Combine chili sauce, jelly, remaining 1 tablespoon Worcestershire sauce, mustard and red pepper flakes in medium saucepan. Simmer 10 to 15 minutes, stirring occasionally, until slightly thickened.
3. Preheat grill or broiler. Remove meat from marinade; discard marinade. Thread onto skewers, alternating meat, vegetables and apples. (If using bamboo skewers, soak in water for 20 to 30 minutes before using to prevent them from burning.)
4. To grill, place kabobs 4 inches from medium coals. Cook 10 to 12 minutes, turning occasionally and brushing with barbecue sauce. To broil, place kabobs on broiler pan sprayed with nonstick cooking spray. Broil 4 inches from heat about 10 to 12 minutes for medium-rare, turning occasionally and brushing with barbecue sauce.

This recipe appears in: Lamb NUTRITIONAL INFORMATION: Serving Size: (not including sauce): Sodium 62 mg Cholesterol 57 mg Total Fat 5 g Calories 165