Healthful Recipes
	Onion

	Shish Kabob

These lamb kabobs are marinated in very little oil or salt, but the flavor is lively when wine, lemon juice, rosemary and garlic are added.

2 T. olive oil
1/2 t. rosemary
1/2 C. chicken broth
1/8 t. black pepper
1/4 C. red wine
juice of 1 lemon
1 t. chopped garlic
1/4 t. salt
2 lb. lean lamb, cut into 1-inch cubes
24 cherry tomatoes
24 mushrooms
24 small onions

1. Combine oil, broth, wine, lemon juice, garlic, salt, rosemary and pepper.
2. Pour over lamb, tomatoes, mushrooms and onions.
3. Marinate in refrigerator several hours or overnight.
4. Assemble separate skewers of lamb, onions, mushrooms and tomatoes.
5. Broil 3 inches from heat for 15 minutes, turning every 5 minutes. Remember lamb and onions take longer to cook than mushrooms and tomatoes.

YIELD: 8 servings SERVING SIZE: 1 kabob with 3 ounces meat

NUTRITION ANALYSIS PER SERVING: Calories, 274; Total fat, 12 grams; Saturated fat, 3 grams; Cholesterol, 75 milligrams; Sodium, 207 milligrams