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Lamb Shish Kabob
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1
Reviews
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By:
Doris D. Larke
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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.
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INGREDIENTS
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3/4 cup dry red wine.
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1/4 cup lemon juice
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3 tablespoons olive oil
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1 teaspoon salt
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Freshly ground pepper to
taste
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2 garlic cloves, crushed in a
garlic press
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1 onion, minced
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Bay leaf
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2 tablespoons oregano, crushed
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3 pounds leg of lamb,
boneless, cut in 1 1/2-inch
cubes
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Green peppers, cored and cut in squares
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Baby onions, peeled and left whole
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Large mushroom caps
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Tomato wedges
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DIRECTIONS
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1:
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.
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2:
Remove meat from marinade and place on skewers with green pepper squares, onions, mushroom caps, and tomato wedges.
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3:
Barbecue over hot coals or broil about 20 minutes, or until done; baste with marinade during cooking.
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4:
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