SKEWERED LAMB KABOBS
FOR THE MARINADE:
1/4 cup olive oil
4 teaspoons dried rosemary
2 cloves crushed garlic
1/4 teaspoon salt
FOR THE KABOBS:
1 pound boneless lamb
4 large mushrooms
1 medium green zucchini cut into 1-inch squares
1 ripe plum tomato
Stir marinade ingredients together in a large bowl. Add the lamb squares, zucchini, tomatoes and mushrooms to the marinade and toss until all is well coated. Let stand, covered loosely, stirring occasionally. Keep refrigerated.
Add ingredients to skewers and load onto Rotisserie Bar Assembly. Insert into Rotisserie. Set Timer for 25-35 minutes or cook until done.
Serves 4
Source: George Foreman - Baby George Rotisserie Owners Manual |