|Lean boneless lamb||12 Ounce|
|Snipped fresh parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Olive oil/Cooking oil||1 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon, crushed|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Sweet pepper||1 Medium, cut into 1 inch pieces (Red / Green)|
|Onions||2 , cut up|
Trim fat from lamb; cut lamb into 1-inch pieces.
Place lamb in a plastic bag set in a deep bowl.
For marinade, in a small mixing bowl stir together the parsley, lemon juice, water, olive oil or cooking oil, marjoram, thyme, garlic and pepper.
Pour over lamb in bag.
Seal bag and turn lamb to coat well.
Marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally.
Meanwhile, cook red or green sweet pepper and green onion pieces in boiling water for 1 minute.
Remove lamb from bag, reserving marinade.
On 4 long skewers, alternately thread the meat, red or green sweet pepper and onion pieces, leaving about 1/4 inch between the pieces.
To broil, place the skewers on the unheated rack of a broiler pan.
Broil 4 inches from the heat about 10 minutes or to desired doneness, turning and brushing once with the reserved marinade.
To grill, place kabobs on the rack of an uncovered grill.
Grill over medium coals for 10 to 14 minutes or to desired doneness, turning and brushing once with the reserved marinade.