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Shish Kabobs

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.




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