1/2 pound boneless American Lamb leg or shoulder, cut into 1-1/2-inch cubes
24 chunks bell pepper (1 1/2 inch)
24 chunks onion (1 1/2 inch)
24 chunks canned or fresh pineapple
1/2 cup prepared Italian salad dressing
2 tablespoons Dijon-style mustard
2 teaspoons lemon pepper
2 teaspoons garlic salt
12 inch bamboo skewers, soaked in water
Servings: 8
1. Alternately thread lamb, bell pepper, onion and pineapple onto 12-inch wooden skewers. Mix together salad dressing, mustard, pepper and garlic salt. Brush sauce on lamb kabobs.
2. Broil 4 inches from heat source for 3 to 5 minutes. Turn and brush with sauce. Broil additional 3 to 5 minutes or to desired degree of doneness.
24 chunks bell pepper (1 1/2 inch)
24 chunks onion (1 1/2 inch)
24 chunks canned or fresh pineapple
1/2 cup prepared Italian salad dressing
2 tablespoons Dijon-style mustard
2 teaspoons lemon pepper
2 teaspoons garlic salt
12 inch bamboo skewers, soaked in water
Servings: 8
1. Alternately thread lamb, bell pepper, onion and pineapple onto 12-inch wooden skewers. Mix together salad dressing, mustard, pepper and garlic salt. Brush sauce on lamb kabobs.
2. Broil 4 inches from heat source for 3 to 5 minutes. Turn and brush with sauce. Broil additional 3 to 5 minutes or to desired degree of doneness.
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