Overnight Shish Kabobs
|Boneless lamb||2 Pound, cut into 1 inch cubes|
|Onion||1 , finely diced|
|Burgundy wine/Other dry red wine||1⁄2 Cup (8 tbs)|
|Finely diced green pepper||1⁄3 Cup (5.33 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Rubbed sage||1⁄4 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Dried whole oregano||1⁄8 Teaspoon|
Place lamb in a large shallow container.
Combine remaining ingredients, stirring well; pour over lamb.
Cover and refrigerate at least 8 hours, stirring lamb occasionally.
Remove lamb from marinade, reserving marinade.
Transfer marinade to a small saucepan, and cook over medium heat until thoroughly heated, stirring constantly.
Remove marinade from heat; set aside and keep warm.
Thread lamb on skewers, and grill over medium coals 15 to 20 minutes or until desired degree of doneness.
Turn and baste frequently with marinade