Bitsys Kitchen. Marinated Lamb-and-Vegetable Kebabs

Marinated Lamb-and-Vegetable Kebabs
2 lbs. lean boneless leg of lamb 1/4 cup red wine vinegar 1/4 cup fresh lemon juice 2 Tbsp. minced fresh parsley 1/2 tsp. pepper 1/2 tsp. ground cumin 1/4 tsp. salt 3 cloves garlic, minced	1 unpeeled eggplant (1 pound) 1 med. zucchini (1/2 pound) 1 lg. sweet onion, cut into 8 wedges 1 med. red bell pepper, cut into 8 pieces 1 med. yellow bell pepper, cut into 8 pieces 8 lg. fresh mushrooms Vegetable cooking spray

Trim fat from lamb, and cut lamb into 24 (2 inch) cubes.

Combine vinegar and next 6 ingredients in a large zip top heavy-duty plastic bag. Add lamb cubes, and marinate in refrigerator 8 hours, turning bag occasionally.

Cut eggplant lengthwise into quarters. Cut each quarter crosswise into 4 pieces. Cut zucchini lengthwise in half. Cut each half crosswise into 4 pieces. Thread 2 eggplant pieces, 1 zucchini piece, and 1 onion wedge onto each of 8 (10 inch) skewers.

Remove lamb from bag, reserving marinade. Thread 3 lamb cubes, 1 red bell pepper piece, 1 yellow bell pepper piece, and 1 mushroom alternately onto each of 8 (10 inch) skewers.

Coat grill rack with cooking spray; place on grill over medium hot coals. Place eggplant kebabs on rack, and cook 15 minutes, basting with reserved marinade. Turn eggplant kebabs, and cook 7 minutes. Add lamb kebabs to rack, and cook 4 minutes on each side or to desired degree of doneness, basting with reserved marinade.

Yield: 8 servings (serving size: 1 eggplant kebab and 1 lamb kebab).