|Boneless lamb||2 Pound, cut into 1.5 inch cubes|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced (Use Small One)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry red wine/Burgundy||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Pepper red||1 Dash|
|Onion||1 Medium, cut into 1 inch pieces|
|Green pepper||1 Medium, cut into 1 inch pieces|
Place lamb cubes in a large shallow container.
Combine diced onion and next 7 ingredients, stirring mixture well; pour over lamb cubes.
Cover and marinate in refrigerator at least 8 hours, stirring lamb occasionally.
Remove lamb from marinade, reserving marinade.
Alternate lamb and vegetables on skewers.
Grill kabobs over medium coals 15 to 20 minutes or until desired degree of doneness.
Turn and baste frequently with marinade.