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Lamb Kebabs

  • Yield: 4 servings


  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoons Creole seasoning
  • 1 1/2 pounds lean lamb, cut into 1-inch cubes
  • 2 green bell peppers, cut into 1-inch squares
  • 2 onions, each cut into 8 wedges
  • 8 large white mushrooms
  • 8 large cherry tomatoes
  • Steamed rice


  • In a small bowl combine olive oil, rosemary and Creole seasoning. Alternate meat and vegetables on 8 long metal skewers and place in a nonreactive baking dish. Pour oil mixture over kebabs and marinate 1 hour. Light a grill or alternatively, preheat broiler. When very hot, grill or broil kebabs until browned, turning once, about 8 minutes in all for medium-rare. Serve skewers with rice.