Title: Lamb Kebobs
Categories: Lamb Entree Jewish
Yield: 6 Servings

4	lb	Shank half of leg of lamb*
1	c	Dry red wine
1/4	c	Corn oil
1/4	c	Red wine vinegar
1	ts	Dried oregano
1	ts	Salt
1/4	ts	Black pepper, freshly ground
6		Cloves garlic, crushed
3		Bay leaves
1/4	c	Parsley, minced
2	md	Bermuda onions, cut into eighths
12	lg	Mushrooms, stemmed
2	md	Green bell peppers, cored, seeded, cut into 2" chunks
4	lg	Tomatoes, quartered **

* You may substitute shank portion of a shoulder of lamb. ** You may substitute 1 pint of cherry tomatoes.

Have the butcher bone the lamb and cut it 1-1/2-inch cubes.

In a large bowl, combine the wine, oil, vinegar, oregano, salt, pepper, garlic, bay leaves, and parsley. Mix well and add the cubed lamb. Mix again to make sure all the lamb pieces are well exposed to the marinade. Marinate for at least 6 hours or overnight (These taste best if left to marinate overnight.), but no more than 18 hours because the wine vinegar may overwhelm the flavor of the lamb.

Remove the lamb pieces from the marinade and add the vegetables. Marinate the vegetables for 1 hour. On skewers, arrange the lamb cubes and vegetables, alternating and distributing pieces evenly.

Grill over hot coals for about 8 to 10 minutes or under the oven broiler for 12 to 15 minutes. This is for well-done lamb; if you prefer lamb a little pink inside, reduce the cooking by a few minutes. Serve with rice pilaf (see R-RICE PILAF) and a green salad. Makes 6 to 8 servings.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 úúúúúúúúúTasty Recipes -- Kugel To Kasha ~- Blintzes To Borscht -- úúúúúúúúúby Leah Loeb Fischer with Maria Poluskin Robbins. úúúúúúúúúCopyrighted 1990 Published by MacMillan Publishing Company.

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