|Boneless lamb||1 1⁄2 Pound, cut into 1 inch cubes|
|White wine vinegar||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Water||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Chopped parsley||2 Tablespoon|
|Sugar||3 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Dried rosemary||1 Tablespoon, crushed|
|Dry sherry||2 Tablespoon|
|Mushroom cap||6 Large|
Place lamb cubes in a large shallow container.
Combine remaining ingredients except mushrooms, stirring well; pour marinade over lamb.
Cover and refrigerate at least 2 hours, stirring lamb occasionally.
Remove lamb from marinade, reserving marinade.
Place 1/2 cup marinade in a small saucepan; set aside.
Reserve remaining marinade for basting.
Thread lamb on 6 skewers.
Grill over medium coals 15 to 20 minutes or until desired degree of doneness.
Turn and baste frequently with reserved marinade.
Add mushroom caps to marinade in saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 4 to 5 minutes.
Thread a mushroom cap on each skewer.