Lamb Kabob

• 1 14-1 12 lbs lamb, cubed
• 23 cup dry sherry
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 14 teaspoon ground black pepper
• 14 teaspoon dried oregano
• 14 teaspoon rosemary
• 14 teaspoon thyme leaves
• 8 small white boiling onions
• 1 small red pepper, cut into 1 inch cubes

1. Combine sherry, oil, salt, Worcestershire, pepper, oregano, rosemary, and thyme.
2. Place lamb cubes and marinade in plastic bag turning to coat.
3. Refrigerate and let sit for 2 hours.
4. Meanwhile, Parboil onions in boiling water for 8 minute Blanch red pepper pieces for 2 minute Drain marinade from lamb cubes, but keep in a bowl.
5. Now skewer kabobs in any order of oinions, red pepper, and meat you like.
6. Brush skewers with reserved marinade.
7. Heat grill on high.
8. Once grill is hot, place skewers on the grill and cook to desired doneness.

lamb, sherry, olive oil, salt, worcestershire sauce, ground black pepper, oregano, rosemary, thyme, white boiling onions, red pepper

Taken from www.food.com/recipe/lamb-kabob-421251 (may not work)