Recipe #4

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Recipe #4

Lime Lamb Kabobs

	3/4 cup lime juice
	1/4 cup olive oil, or vegetable oil
	1/3 cup Splenda
	1 teaspoon dried cilantro
	1 teaspoon fresh or dried rosemary
	1 garlic clove, minced
	1/2 teaspoon black pepper
	1 1/2 pounds lamb, trimmed, cut in 1 1/4-inch cubes
	1 10 oz. package pearl onions, blanched, peeled

In large zip-top plastic bag, combine first 7 ingredients for marinade. Add lamb and pearl onions; close bag securely. Refrigerate 30 minutes, turning bag every 10 minutes. Remove lamb and onions, reserving marinade for basting. Thread lamb and onions alternately onto 4 to 6 skewers.

Cook kabobs on uncovered grill over medium, direct heat, turning frequently and brushing with marinade, about 16 minutes for medium rare, 20 minutes for medium and 24 minutes for well done. If using wooden skewers, soak in water 20 minutes before grilling.

Nutritional information per serving:

Calories:

Fat:

Protein:

Carbohydrates: 8

Fiber: unknown

Sodium:

Serves 6.

	Burger Idea
	Poke a whole in the middle of your hamburger patties when you are shaping them the next time you are in a hurry to get dinner ready. They'll cook faster and the holes will disappear then they are done.

	Helpful Hint
	Store leftover carrots, onions, green beans, and peas in a Tupperware bowl or freezer bad. They'll come in handy for your next big pot of soup!