1/2 cup of olive or salad oil 1/4 cup of lemon juice 1 teaspoon of salt 1 teaspoon of marjoram 1 teaspoon of thyme 1/2 teaspoon of pepper 1 clove garlic, minced 1/2 cup of chopped onion 1/4 cup of snipped parsley 2 pounds of boneless lamb, cut in 1 1/2 inch cubes green peppers, quartered sweet red pepper, quartered thick onion slices
In a deep bowl, combine the first 9 ingredients for herb marinade, mix well. Add meat cubes and stir to coat. Refrigerate overnight or let stand at room temperature 2 or 3 hours, turning meat occasionally. Fill skewers, alternating meat cubes with chunks of green and red pepper and onion slices. Broil over hot coals to medium rare doneness, brushing frequently with melted butter or margarine. Use rotating skewers or turn often on grill. Makes 6 servings
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