Lamb Shish Kabob Recipe

1      Reviews by:    Doris D. Larke   Lamb Shish Kabob Recipe marinates cubed leg of lamb in red wine, lemon juice, olive oil, salt, pepper, garlic, onion, bay leaf and oregano for at least six hours then skewers with green pepper, baby onions, mushrooms and tomato before grilling. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Midwestern    Servings:12 Nutrition facts:413 calories10.4 grams fat Print Preview Rate This Recipe Prep Time:   6 Hours Cook Time:   20 Minutes Total Time:   6 Hours 20 Minutes

INGREDIENTS

• 3/4 cup dry red wine
• 1/4 cup lemon juice
• 3 tablespoons olive oil
• 1 teaspoon salt
• Freshly ground pepper to taste
• 2 garlic cloves, crushed in a garlic press
• 1 onion, minced
• Bay leaf
• 2 tablespoons oregano, crushed
• 3 pounds 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

DIRECTIONS

• 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.

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