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Source: America's Favorite Food Associations

Kebabs in Cranberry-Onion Marinade
A great marinade to add flavor to bland kebabs!
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Serves: 4-6
Prep Time: 15 minutes
Cook Time: 15 minutes
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2 pounds boneless American lamb from sirloin, shoulder, or leg, gristle and external fat removed, cut into 1 1/2 inch cubes
1 medium onion, coarsley chopped
3 garlic cloves garlic, peeled
1 tsp. dried marjoram, or oregano
2 tsp. salt
1 tsp. freshly ground black pepper
1/2 cup cranberry juice, or pomegranate juice
2 tbsp. olive oil
2 pounds American lamb shoulder chops, cut into 1 1/2 inch cubes
2 red onions, cut into 1-inch chunks
1 green pepper, cut into 1 1/2 inch squares
1 red bell pepper, cut into 1 1/2 inch squares

FLAVOR STEP: Blend the onion, garlic, marjoram or oregano, salt and pepper to a coarse paste in a food processor. Pour in the cranberry or pomegranate juice and oil and pulse once or twice to mix. Place the meat in a zipper-lock bag or bowl and cover the marinade. Seal the bag or cover the bowl and marinate for 2-3 hours at room temperature or overnight in the refrigerator. Shake the bag or turn the meat from time to time.
When you're ready to grill, light the charcoal. If the meat has been refrigerated, allow it to come to room temperature.

Remove the meat, reserving the marinade, and pat it dry. Thread the meat onto skewers, alternating it with the pieces of onion and pepper in any order you wish.

When the coals are medium-hot, put the skewers directly over the heat. Grill them for 4-5 minutes per side for medium, 3-4 minutes for medium-rare. Make sure not to burn the meat - if there are any flare-ups, cover the grill or move the skewers to a cooler part of the fire. Brush with the reserved marinade from time to time, rotating the skewers to hotter or cooler areas of the grill as needed. Serve the skewers with pilaf or steamed rice, accompanied by warm pita bread and yogurt.

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