INGREDIENTS

INSTRUCTIONS

Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or
earthenware) dish. Add remaining ingredients to lamb, mix well to coat
meat, and cover.  You   can also place all ingredients in a heavy plastic
bag and seal. Leave in refrigerator to marinate for 12-24 hours, stirring
meat occasionally. Lift lamb out of marinade and thread onto metal skewers.
Pieces of bay leaf may be placed between lamb cubes. Since most vegetables
have different cooking times, I would suggest that you skewer peppers,
onions, etc. separately and serve them together with the lamb. If you wish
these may be marinated also (in a separate bag.)  Cook under a hot broiler
or over glowing charcoal, turning and basting frequently with marinade. I
like this best medium rare. Keep checking the meat -- the cooking time will
vary because charcoal fires are so variable. Place on a platter and garnish
with parsley and lemon wedges. Serves 6-8.
Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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