Lamb Kebabs

YIELD: 6 skewers

INGREDIENTS:

• 2 pounds lean lamb, cut into 1-inch cubes
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 clove garlic, crushed
• 1/2 teaspoon dried oregano
• 2 small onions, quartered

INSTRUCTIONS:

1. Put the lamb cubes into a large, zipper-lock bag.
2. Mix together the olive oil, lemon juice, garlic, and oregano. Pour it over the lamb cubes in the bag, and refrigerate it for an hour or two (or overnight, if possible).
3. When it’s time to cook dinner, pour off the marinade into a bowl, and set it aside.
4. Thread your lamb chunks on skewers, alternating the pieces of meat with a “layer” or two of the onion.
5. Grill the kebabs, or broil them 8 inches or so from the broiler.
6. Turn the kebabs while they’re cooking, and brush once or twice with the reserved marinade, but only toward the beginning of the cooking time.
7. Check for doneness by cutting into a chunk of meat after 10 minutes; they should be done within 15 minutes.

PER SERVING:

• 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 31 grams of protein.