Lamb Kabobs

• 1-1/2 lb. boneless lamb, cut into 1-inch cubes
• 1/4 cup 2 plus tbsp. white wine vinegar
• 1/4 cup 2 plus tbsp. water
• 2 tbsp. dry sherry
• 1-1/2 tbsp. sugar
• 2 tbsp. chopped fresh parsley
• 1 tbsp. crushed dried whole rosemary
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 lg. fresh mushroom caps, fluted

1. Place lamb in a large, shallow dish.
2. Combine remaining ingredients except mushrooms.
3. mixing well.
4. Pour over lamb; cover and marinate in refrigerator at least 2 hours.
5. Remove lamb from marinade; place on 4 skewers.
6. Reserve 1/2 cup marinade; set aside.
7. Grill kabobs 15 to 20 minutes over medium coals, turning and basting frequently with remaining marinade.
8. Combine reserved 1/2 cup marinade and mushrooms in a saucepan, and bring to a boil.
9. Reduce heat, and simmer 4 to 5 minutes.
10. Drain.
11. Place a mushroom cap on each skewer with lamb.

boneless lamb, white wine vinegar, water, sherry, sugar, parsley, rosemary, salt, pepper, fresh mushroom caps

Taken from www.foodgeeks.com/recipes/16242 (may not work)