Marjoram-Lemon Lamb Kabobs

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
== Ingredients ==
* 1 cup dry red wine
* 3/4 cup finely chopped onion
* 2 tablespoons olive oil
* 4 garlic cloves, minced
* 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
* 12 small boiling onions, peeled
* 1 1/2 tablespoons dried marjoram or oregano
* 1 tablespoon grated lemon rind
* 1 teaspoon sea or kosher salt
* 1/2 teaspoon ground cumin
* 1/2 teaspoon coarsely ground black pepper
* 1 green bell pepper, cut into 1-inch pieces
* 1 yellow bell pepper, cut into 1-inch pieces
* Cooking spray
== Directions ==
# Combine first 4 ingredients in a large zip-top plastic bag; add lamb to bag.
# Seal and marinate in refrigerator 2 to 12 hours, turning bag occasionally.
# Remove lamb from bag; discard marinade.
# Place lamb in a large bowl; set aside.
# Cook boiling onions in boiling water 2 minutes or until tender.
# Drain; cool slightly.
# Prepare grill, heating to medium-high.
# Add marjoram, rind, salt, cumin, and black pepper to lamb; toss gently to coat.
# Let stand at room temperature 10 minutes.
# Thread lamb, boiling onions, and bell pepper pieces alternately onto each of 6 (12-inch) skewers.
# Place kabobs on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.
Yield: 6 servings (serving size: 1 kabob)
Category:Low-calorie Recipes
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Category:Healthy Main Dishes
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