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Recipe by: maka
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See below ingredients and instructions of the recipe
1/2 lb Boneless Lamb
2 tb White Wine Vinegar
2 tb Water
1 tb Dry Sherry
2 ts Parsley, chopped
1 ts Sugar
3/4 ts Rosemary, crushed
1/8 ts Garlic Salt
1/8 ts Pepper
1 sm Green Pepper, seeded
6 md Mushrooms
4 Cherry Tomatoes
Trim excess fat from lamb; cut into 1" cubes. Place lamb in a 9"
square baking dish. Combine the next 8 ingredients: pour over lamb.
Cover and refrigerate 8 hours or overnight. Cut green pepper into
eights; place on a microwave-safe plate. Cover and microwave on HIGH
for 2 minutes. Drain lamb, discarding marinade.
Alternate lamb, green pepper, mushrooms and tomatoes on 4 10" wooden
skewers. Place skewers on a microwave-safe roasting rack; cover with
waxed paper. Microwave on MEDIUM for 10-12 minutes or until desired
degree of doneness, rearranging kabobs after 5 minutes.
Source: Safeway Nutritional Awarness Programme
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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