Recipe: Lamb Kabobs (using French dressing, 1970's)

LAMB KABOBS


1 1/2 lb. boneless Lamb shoulder, cut into 1 1/2-inch cubes
1 (8 oz.)bottle French dressing with garlic
1 large green bell pepper
1 large onion
1 pint cherry tomatoes
Vegetable oil

Place meat in shallow glass dish; pour dressing over meat. Cover tightly; refrigerate at least 4 hours, turning meat occasionally.

Cut bell pepper and onion into 1-inch pieces. Prick cherry tomatoes with tip of knife.

On each of 8 metal skewers (8-inches long), alternate tomatoes and pieces of meat, bell pepper and onion, leaving a small space between each. Brush with oil.

Set oven control at broil and/or 550 degrees F. Broil kabobs 3-inches from heat about 20 minutes, turning and brushing with marinade every 5 minutes to brown evenly.

Makes 4 servings
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970