|Leg lamb||1 Pound|
|Olive oil||1 Cup (16 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Onions||8 , quartered and separated|
|Wine||1⁄2 Cup (8 tbs)|
|Green peppers||1 , cut in 1 inch squares|
|Garlic||2 Clove (10 gm), chopped|
Cut a leg of lamb into 1 to 2 inch cubes.
Combine olive oil, lemon juice, and wine and pour this marinade over the meat.
Sprinkle with salt and pepper, oregano, and garlic.
Add 1 or 2 bay leaves and place quartered tomatoes and onion pieces on top of meat.
Weigh down with a heavy plate, cover, and refrigerate overnight.
Skewer meat, alternating with tomatoes, onions, green peppers, and mushroom caps, if desired.
Cook skewers over charcoal (or in oven broiler), basting and turning occasionally, for about 20-25 minutes or until cooked to taste.