Lamb Shish Kebabs
|Leg lamb||9 Pound|
|Boiling onions||18 Small|
|Mushroom caps||1 Pound|
|Tomatoes||6 Medium, quartered|
|Canned tomato paste||6 Ounce (1 Can)|
|Dry white table wine||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Olive oil/Salad oil||3 Tablespoon|
|Hot prepared mustard||2 Tablespoon|
|White onions||1 1⁄2 Medium, minced|
|Worcestershire||1 1⁄2 Tablespoon|
|Dried rosemary||3⁄4 Teaspoon|
Have your meat man prepare the leg for kebabs, or cut it yourself into 1 1/4 to 1 1/2 -inch cubes, removing gristle.
Precook onions, and wash mushroom caps.
Several hours before you plan to start barbecuing, arrange meat and vegetables compactly on large skewers, starting and ending with cubes of meat.
Place the filled skewers in a large, shallow baking pan, and marinate in sauce made by combining all of the remaining ingredients.
Turn kebabs several times while they marinate.
Broil over coals, basting with the marinade and turning occasionally for even browning and cooking.
Broiling will take 15 to 20 minutes.