Lamb Kabob Marinade recipe

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Ingredients

1 medium onion, quartered
¼ cup vegetable oil
4 cloves garlic
4 tablespoons lemon juice
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon cumin
1 dash Worcestershire sauce
1 pound boneless lamb shoulder, cut into 1-inch cubes

Nutrition Info

319.4 calories
carbohydrate: 6.8 g
cholesterol: 60.9 mg
fat: 26 g
fiber: 1.8 g
protein: 15.6 g
saturatedFat: 7.9 g
servingSize: -
sodium: 1470 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.

  2. Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.

Recipe Yield

4 servings

Recipe Note

Middle Eastern kabob marinade. Can be used with lamb, beef, pork, or chicken.

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