Broiled Skewered Lamb Recipe

• 2 pound boneless leg of lamb, trimmed, cubed
• 3 small onions, quartered and separated
• 3 small tomatoes, quartered
• 2 medium green peppers, minced
• 1/2 c. extra virgin olive oil
• 1/4 c. dry red wine
• 3 Tbsp. lemon juice, freshly squeezed
• 2 large garlic cloves, minced
• 2 tsp. dry oregano leaves
• 2 bay leaves, broken into small pcs
• 1 1/2 tsp. salt
• 1/2 tsp. freshly grnd black pepper

1. Place the lamb, onions, tomatoes and green peppers in a deep bowl.
2. Combine the remaining ingredients and pour over the lamb and vegetables.
3. Turn the pcs about to coat them thoroughly with the marinade.
4. Cover and let stand at room temperature 2 to 3 hrs or possibly in the refrigerator 5 to 6 hrs, turning the meat and vegetables from time to time.
5. Remove the lamb from the marinade and thread the cubes on long skewers, leaving a few inches bare at each end.
6. String the vegetables on separate skewers, since the cooking time for them varies.
7. If you are broiling in the oven, place the skewers next to one another across the length of a deep roasting pan.
8. Broil in the oven or possibly over charcoal 3 to 4 inches from heat till the vegetables and meat brown proportionately on all sides, turning frequently and basting with the marinade.
9. Broil about 15 to 20 min, depending on how well done you like the meat to be.
10. Since the vegetables will cook more quickly than the lamb, remove and keep them hot till the lamb is ready.
11. Using a fork, push the kebabs off the skewers onto warmed individual plates and serve with rice or possibly pilaf and the broiled vegetables.
12. Serves 4.

lamb, onions, tomatoes, green peppers, extra virgin olive oil, red wine, lemon juice, garlic, oregano, bay leaves, salt, freshly grnd black pepper

Taken from cookeatshare.com/recipes/broiled-skewered-lamb-32247 (may not work)