Shish Kabobs Recipe
Ingredients
| 2 pounds boneless lamb, cut into 1 1/2 inch cubes | ||
| Onion | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 1/2 Cup (16 tbs) | |
| 1/4 cup Burgundy or other dry red wine | ||
| Salt | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Pepper red | 1 Dash | |
| 1 medium onion, cut into 1 inch pieces | ||
| 1 medium size green pepper, cut into 1 inch pieces | ||
| Cherry tomatoes | 8 | |
Directions
Place lamb cubes in a large shallow container.
Combine diced onion and next 7 ingredients, stirring mixture well; pour over lamb cubes.
Cover and marinate in refrigerator at least 8 hours, stirring lamb occasionally.
Remove lamb from marinade, reserving marinade.
Alternate lamb and vegetables on skewers.
Grill kabobs over medium coals 15 to 20 minutes or until desired degree of doneness.
Turn and baste frequently with marinade.
Combine diced onion and next 7 ingredients, stirring mixture well; pour over lamb cubes.
Cover and marinate in refrigerator at least 8 hours, stirring lamb occasionally.
Remove lamb from marinade, reserving marinade.
Alternate lamb and vegetables on skewers.
Grill kabobs over medium coals 15 to 20 minutes or until desired degree of doneness.
Turn and baste frequently with marinade.
Chef
