Armenian Lamb Shish Kebabs Recipe

• 1 x boned leg of lamb - (4 to 5 lbs)
• 2 x onions sliced
• 1 c. red wine
• 1/2 c. extra virgin olive oil
• 1 c. fresh oregano
• 1 Tbsp. salt Freshly-grnd black pepper to taste

1. Have butcher bone leg of lamb and remove all visible outside fat.
2. Cut into 2-inch cubes, removing all fat and gristle.
3. Use only lean solid meat for kebabs.
4. (Excess meat can be used for other dishes or possibly to make lamb stock.)
5. Place lamb meat and onions in large bowl.
6. Add in wine, extra virgin olive oil, oregano, salt and pepper to taste; mix well and chill at least 4 hrs, preferably overnight.
7. Before grilling, soak wooden skewers 20 min in cool water to prevent burning.
8. Remove meat from marinade and thread onto skewers.
9. Grill over medium-high heat, turning frequently to cook proportionately, about 15 min for medium-rare and 25 min for medium.
10. This recipe yields 8 servings.

lamb , onions, red wine, extra virgin olive oil, fresh oregano, salt freshly

Taken from cookeatshare.com/recipes/armenian-lamb-shish-kebabs-69420 (may not work)