Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Boneless lamb shoulder;
-trimmed of all visible fat
-and cut into 2-inch cubes
4 sm Onions; root ends attached
-cut into eighths
1 lb Cherry tomatoes
2 Yellow or red bell peppers
-cored, seeded, and cut
-into 1-inch squares
Fresh rosemary sprigs; for
-garnish

--------------------------MARINADE-------------------------------
2/3 c Olive oil
1/2 c Lemon juice
1/2 c Dry red wine or sherry
2 To 3 tabl. fresh rosemary or
1 tb Dried
1/2 sm Onion; finely chopped or
-grated
4 To 6 cloves garlic; peeled
-and finely chopped
1 ts Salt
Freshly ground black pepper
1/2 ts Red pepper flakes (optional)

In a large, shallow non-metallic baking dish, combine marinade
ingredients, stirring until well blended and creamy. Add lamb cubes
and stir around until well coated. Cover and refrigerate 6 yours or
overnight, stirring occasionally.

Position barbecue rack about 5 inches above preheated coals. Thread
lamb cubes onto metal skewers, leaving a small space between cubes so
meat cooks evenly. Thread onion pieces, cherry tomatoes, and pepper
squares onto separate skewers; brush with some remaining marinade.

Arrange lamb skewers over center of coals and cook turning and
basting with marinade occasionally, 17-20 minutes. Halfway through
cooking time, add vegetable skewers to barbecue and cook, turning and
basting with marinade, 8-10 minutes.

Arrange skewers on long serving platter and surround with fresh
sprigs of rosemary. Serve with rice, salads, or other accompaniments.

Source: East European Cookbook.

Shared and MM by Judi M. Phelps. jphelps#slip.net or jphelps#best.com

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