Lamb and ham kabobs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| ¼ | cup | Dry red wine |
| ¼ | cup | Soy sauce |
| ¼ | cup | Tarragon vinegar |
| 2 | tablespoons | Chopped green pepper |
| 1 | dash | Pepper |
| 1 | Clove garlic; crushed | |
| 1 | pounds | Lamb; cut in 1 1/2-inch cubes |
| ½ | pounds | Ham; cut in 1-inch cubes |
| 1 | medium | Onion; sliced and separated into rings |
Directions
I love kabobs -- here's one that's a bit on the unusual side from America's Favorite Recipes From Better Homes and Gardens: Combine the first 7 ingredients; add lamb, ham and onions. Stir to coat.
Let stand 2 to 3 hours, turning meat occasionally. Alternate lamb and ham on skewers. Broil about 5 inchjes from heat, 15 minutes or until done. Heat marinade to pass.
Serves 4. Posted to KitMailbox Digest by Sherilyn Schamber <sherschm@...> on Aug 22, 1997
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