Nov 23, 2006
Lamb Kebabs
- 3/4 cup dry red wine
- 1/4 cup lemon juice
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp cracked pepper
- 2 garlic cloves, crushed
- 1 onion
- 1 bay leaf
- 2 tsp dry oregano
- 3 lb leg of lamb, boneless, cut in 1" cubes
- cherry tomatoes
- mushroom caps
- Combine the wine, lemon, oil, salt, pepper, garlic, bay leaf and oregano.
- Mince half the onion and and add it to mixture.
- Marinate the lamb in the sauce for 6 hours in the refridegerator.
- Skewer the lamb, alternating between tomatoes, mushrooms, slices of onion, and the meat.
- Grill, turning, basting frequently until cooked through.
- Serve.
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