LAMB KEBOB

Recipe

INGREDIENTS:

2 lbs boneless leg of lamb

1⁄2 cup olive oil

2 tablespoons fresh lemon juice

3 large garlic, peeled and crushed

1⁄8 teaspoon salt

1 teaspoon dry white wine 1 small bay leaf

1⁄8 teaspoon dried rosemary leaves

1⁄8 teaspoon dried oregano 1⁄8 teaspoon ground black pepper

2 large green bell peppers, cut into 8 pieces each

2 large onions, peeled and cut into 8 wedges each 12 medium mushrooms, stemmed and wiped clean

Place lamb in a large container with a cover.

2 large tomatoes, stems removed & cut into 8 wedges DIRECTIONS:

Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.

In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary. About 1 hour before serving time, preheat broiler.

Baste vegetables with some of reserved marinade.

Drain lamb kebabs, reserving marinade. Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.

Remove skewers and allow to cool slightly, until ingredients and skewers can be handled.

Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes. Leave broiler on.

Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more).

Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato.

Baste again with any remaining marinade.