This weekend, the Tummy and I delivered Medium Dude back to the midwest. We had a lovely visit with Mary, and I even got to have a birthday breakfast with my grandma! But now, we're back to the big city and I even brought a new recipe with me, so I had to try it out. When Mary made me such a yummy birthday dinner, I asked for the recipe. It turned out that she gave me another recipe when she xeroxed it that happened to be on the same page.
Lamb Shish Kebabs!
Unfortunately, the grocery store I went to this morning didn't have any lamb pieces (other than chops). So, I made beef shish kebabs. They ended up delicious! And they were easy enough that I could make them after baking all afternoon.
Beef Shish Kebabs
based on the Weight Watchers New Complete Cookbook
1 onion, chopped
2 Tbsp lemon juice
6-7 garlic cloves, minced
1 Tbsp finely chopped fresh dill
1 Tbsp dried oregano
1 Tbsp paprika
1/2 tsp freshly ground pepper
1 pound beef stew meat
1 onion, cut into wedges
1 red bell pepper, cut into 1-inch pieces
2 small zucchini, halved lengthwise and cut into 1 1/2 inch pieces
Combine the first 7 ingredients in a food processor and puree.
Put the meat into a plastic zip-top bag and add marinade. Seal the bag, removing as much air as possible, and mush it around until the meat is coated. Refrigerate at least 3 hours or overnight, turning occasionally.
Remove meat from refrigerator an hour before cooking. Soak 5 bamboo skewers in water about 45 minutes so they don't burn in the broiler.
Preheat broiler. Thread meat, onion, bell pepper and zucchini onto skewers. Broil 5 minutes on either side.
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