Low Fat Curried Lamb Kabobs Recipe

Ingredients

1 pound lean lamb boneless shoulder

1/2 cup dry white wine

1 tablespoon Worcestershire sauce

1 tablespoon curry powder

1 large red bell pepper, cut

into 24 pieces

Method

Trim fat from lamb shoulder.

Cut lamb into 1-inch cubes.

Mix lamb, wine, Worcestershire sauce and curry powder in large bowl.

Cover and refrigerate at least 4 hours but no longer than 24 hours.

Set oven control to broil.

Remove lamb from marinade; reserve marinade.

Thread lamb alternately with bell pepper on each of twelve 8-inch skewers.

* Place on rack in broiler pan.

Broil with tops 3 to 4 inches from heat 12 to 15 minutes, turning twice and brushing with marinade, until lamb is done.

12 APPETIZERS.

*If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.

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