| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Dry red wine |
| 1/4 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 1 | Onion chopped | |
| 6 | lg | Cloves fresh garlic, pressed |
| 1 | ts | Salt |
| 1 | ts | Rosemary |
| 1 | ts | Worcestershire sauce |
| 1 | Bay leaf | |
| 1/8 | ts | Pepper |
| 2 | lb | Lamb, cut into 1 1/2 inch |
| Cubes | ||
| 16 | Mushrooms | |
| 16 | Cherry tomatoes | |
| 1 | lg | Green pepper, cut into |
| 12 chunks | ||
| 1 | lg | Onion, cut into 12 chunks |
INSTRUCTIONS
Combine wine, oil, vinegar, onion, garlic and seasonings. Marinate lamb overnight in this mixture. Divide lamb into four portions and thread on 4 skewers. Divide vegetables into four portions and thread on 4 skewers. Grill lamb four inches from coals about 20 to 25 minutes, turning to cook all sides. Add vegetables the last 10 to 12 minutes. Baste meat and vegetables with marinade during the cooking process. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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