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| Lamb Shish Kebob
3/4 cup of dry red wine
1/4 cup of lemon juice
3 tablespoons of olive oil
1 teaspoon of salt
freshly ground pepper to taste
2 garlic cloves, crushed in a garlic press
1 onion, minced
bay leaf
2 tablespoons of oregano, crushed
3 pounds of leg of lamb, boneless, cut in 1 1/2 inch cubes
Green peppers, cored and cut in squares
baby onions, peeled and left whole
Large mushroom caps
Tomato wedges
Make a marinade of wine, lemon juice, olive oil, salt, pepper, garlic, onion, bay leaf, and oregano in a large bowl and add lamb cubes. Cover securely and refrigerate at least 6 hours. Turn lamb several times while marinating.
Remove meat from marinade and place on skewers with green pepper squares, onions, mushroom caps and tomato wedges.
Barbecue over hot coals or broil about 20 minutes, or until done; baste with marinade during cooking. 8 - 10 servings |
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