Festive Lamb Kebabs
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm), mashed|
|Oregano||1 1⁄2 Teaspoon|
|Thyme leaves||1 Teaspoon|
|Sweet basil||1 Teaspoon|
|Worcestershire sauce||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Boneless lamb||4 1⁄2 Pound, cut into 1 1/2-inch cubes (4.5 Pounds)|
|Small white onions||1 1⁄2 Pound, peeled|
|Pineapple||3 1⁄2 Pound (1 Medium Sized)|
|Green bell peppers||4 , seeded, ribs removed, cut into eighths|
|Large mushrooms||1 1⁄2 Pound, cleaned and steamed|
Combine wine, lemon juice, oil, garlic, oregano, thyme, basil, Worcestershire sauce, salt, and pepper.
Add cubed lamb and mix gently.
Cover and refrigerate the lamb overnight.
Turn meat several times during this period.
When ready to assemble the kebabs, begin by parboiling the onions 3 to 5 minutes to soften them slightly.
Drain and set them aside.
Skin and core the pineapple.
Cut pineapple into 2-inch pieces.
Remove lamb from marinade, saving marinade to brush on kebabs as they roast.
Thread skewers decoratively with lamb, peppers, pineapple, onions, kumquats, and mushroom caps.
Barbecue or broil kebabs 15 to 20 minutes, or until done to taste.
Turn and baste with marinade as necessary.