A wonderful Grilled/BBQ'd treat as well! So delicious.
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- add 1/8 teaspoon dried oregano
- add 3 large garlic
- add 12 medium mushrooms
- add 2 large onions
- add 1/8 teaspoon salt
- add 2 tablespoons fresh lemon juice
- add 2 lbs boneless leg of lamb
- add 2 large green bell peppers
- add 1 teaspoon dry white wine
- add 1/2 cup olive oil
- add 1/8 teaspoon ground black pepper
- add 2 large tomatoes
- add 1 small bay leaf
- add 1/8 teaspoon dried rosemary leaves
- Place lamb in a large container with a cover.
- In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
- Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.
- About 1 hour before serving time, preheat broiler.
- Drain lamb kebabs, reserving marinade.
- Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.
- Baste vegetables with some of reserved marinade.
- Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes.
- Remove skewers and allow to cool slightly, until ingredients and skewers can be handled.
- Leave broiler on.
- 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.
- 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).
- Serve with Rice Pilaf and Pita Bread.