INGREDIENTS

INSTRUCTIONS

Cut onions into quarters and separate layers.  Cut peppers into
quarters, and cut each quarter in half.  Combine all ingredients,
except tomatoes, in a shallow roasting pan, mixing well so that meat
is completely coated. Marinate in refrigerator for several hours.  Take
out of refrigerator and let sit out about 20 minutes to come to  room
temperature. Before cooking, add tomatoes to marinade and mix  well to
coat with juices. Place meat cubes on skewers, alternating  with green
pepper slices, onion slices, and tomato wedges.  Lay  skewers in pan
with marinade, turning several times. Put skewered  lamb on a rack over
pan containing marinade and place under preheated  broiler. Turn
several times during cooking and baste with marinade  from pan. Cooking
time depends on your taste; for medium rare allow  about 15-18 minutes.
Serve skewers on plates with rice pilaf.  Alternatively you can
barbecue lamb using marinade as the basting  sauce. This is always the
way we cook this dish--rain or shine. Check  doneness of lamb at about
10 minutes and if not done to your liking,  cook further until done.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com  The smell of the meat cooking on the grill always
drives our neighbors  crazy especially if we are cooking on the
weekends and we decide to  have a very late dinner.  This dish always
generates a request or two  for the recipe. Hope you enjoy! If you are
not a lamb fan, substitute  chicken or beef and adjust cooking times.
Posted to MM-Recipes Digest  V3 #253  Date: Mon, 16 Sep 1996 09:08:02
-0500  From: pickell@cyberspc.mb.ca (S.Pickell)

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”