MM: Lamb Kebobs
---------- Recipe via Meal-Master (tm) v8.05
Title: Lamb Kebobs
Categories: Lamb, Main dish, 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 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 ���������Tasty Recipes -- Kugel To Kasha
~- Blintzes To Borscht -- ���������by Leah Loeb
Fischer with Maria Poluskin Robbins.
���������Copyrighted 1990 Published by MacMillan
Publishing Company.
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