Shish Kababs
Ingredients
3 pounds boned leg of lamb
1 clove garlic, crushed
1/2 cup vegetable oil
2 cups dry red wine
3 medium onions, sliced
1/4 teaspoon cloves
2 teaspoons oregano
2 teaspoons salt
12 small onions
2 large green peppers, cut in squares
1 fresh pineapple, cleaned and cubed
12 fresh mushrooms
12 cherry tomatoes
Preparation
Wipe lamb with damp towel; cut across grain into 1 1/2 inch cubes; place in a single layer in large glass baking dish. Mix together crushed garlic, vegetable oil, dry red wine, onion slices, cloves, oregano and salt; pour over meat. Refrigerate, covered, for 24 hours, turning meat occasionally. Thread the marinated lamb cubes on long skewers alternately with small onions, green pepper squares, pineapple cubes, mushrooms and cherry tomatoes. Grill over hot coals, turning often, until meat is fork-tender, about 15 to 20 minutes. Serve immediately.
Yield: 6 servings
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.