Herbed Lamb Kabobs

These colorful kabobs wouldn't be the same without the tasty herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb. Found in Taste of Home Holiday-June 22, 2010

• Ready In: 8 hrs 10 mins
• Serves: 8
• Yields: 8 skewers

Ingredients

• 1  cup canola oil
• 1  medium onion, chopped
• 1⁄2 cup lemon juice
• 1⁄2 cup fresh parsley, minced
• 3 -4  garlic cloves, mnced
• 2  teaspoons salt
• 2  teaspoons dried marjoram
• 2  teaspoons dried thyme
• 1⁄2 teaspoon pepper
• 2  lbs boneless lamb
• 1  medium red onion, cut into wedges
• 1  large green pepper, cut into 1-inch pieces
• 1  large  sweet red pepper, cut into 1-inch pieces

Directions

1. In a small bowl, combine the first nine ingredients. Pour 1 cup into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.
2. Drain and discard maridane. On eight metal or soaked wooden skewers, alternately thread the lamb, onion and peppers. Grill, uncovered over medium-hot heat for 8-10 minutes on each side or until meat reaches the desired doneness (for medium-rare, a meat thermometer should read 145°; medium 160°; well-done 170°), basting frequently with reserved marinade.