Lamb Shish Kebabs

• 1/4 cup dry red wine
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried mint flakes
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 1 1/2 pounds lean cubed boned leg of lamb
• 18 (1-inch) squares green bell pepper (about 3 large peppers)
• 18 cherry tomatoes
• 1 large onion, cut into 6 wedges
• Cooking spray

1. Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add lamb, and seal bag. Marinate in refrigerator 12 to 24 hours, turning bag occasionally.
2. Prepare grill.
3. Remove lamb from bag, reserving marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Thread lamb, bell pepper, tomatoes, and onion alternately onto 12 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill, covered, 5 minutes on each side or until desired degree of doneness, turning and basting kebabs frequently with marinade.
4. carbo rating: 6

red wine, oregano, mint flakes, lemon juice, olive oil, garlic, lean, green bell pepper, tomatoes, onion, cooking spray

Taken from www.myrecipes.com/recipe/lamb-shish-kebabs-1 (may not work)