Greek Lamb Kabobs-alyce Mantia

It should fill us with joy, that infinite wisdom guides the affairs of the world. Many of its events are shrouded in darkness and mystery, and inextricable confusion sometimes seems to reign. Often wickedness prevails, and God seems to have forgotten the creatures that He has made. Our own path through life is dark and devious, and beset with difficulties and dangers. How full of consolation is the doctrine, that infinite wisdom directs every event, brings order out of confusion, and light out of darkness, and, to those who love God, causes all things, whatever be their present aspect and apparent tendency, to work together for good.

J.L. Dagg

CATEGORY	CUISINE	TAG	YIELD
Meats	Greek	Bbq, Ethnic, Meats	1	Servings

INGREDIENTS

1		Onion, chunked up
2		Cloves garlic, minced
1	T	Rosemary, crumbled
2		Lemons, juice of
3/4	c	Olive oil
		Salt/pepper, to taste
		Lamb cubes
		Bell pepper squares
		Cherry tomatoes
		Onion wedges

INSTRUCTIONS

Put all the marinade ingredients in a blender or food processor and
blend. It will be pretty thick. Marinate your lamb cubes overnight in
the fridge, or a couple of hours at room temperature. Thread on
skewers with squares of bell pepper, cherry tomatoes and onion  wedges.
Grill over charcoal, medium-rare to medium. Serve with rice  and a
salad. Put tomatoes, cucumbers, black olives and feta on the  salad
(anchovies if you like them) and make a vinaigrette with olive  oil,
red wine vinegar, garlic and oregano for a good Greek salad.  Warm pita
bread. Posted to MC-Recipe Digest V1 #1066 by "M. Hicks"
<nitro_ii@email.msn.com> on Jan 31, 1998

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