|Cider vinegar||3⁄4 Cup (12 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped fresh mint||1⁄4 Cup (4 tbs)|
|Finely chopped fresh rosemary||3 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Honey||1⁄4 Cup (4 tbs)|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon (Or To Taste)|
|Leg of lamb||2 Pound, cut into 24 1 1/2-inch cubes (After Boning And Trimming)|
|Red onion||1 Medium, cut into 12 wedges|
|Frozen artichoke hearts||9 Ounce, Defrosted (1 Package)|
Soak skewers in water at least 30 minutes before using.
In a bowl, combine cider vinegar, olive oil, mint, rosemary, garlic, honey, chopped onion, salt and pepper and stir to mix well.
Add lamb and turn to evenly coat all pieces.
Cover and let stand 3 to 4 hours in refrigerator.
Turn meat occasionally while marinating.
Drain meat, reserving marinade.
Place marinade in a saucepan over medium-high heat and cook to boiling.
Cover and reduce heat to simmer.
Separate each red onion wedge vertically into two parts, making 24 wedges.
Separate artichoke hearts into 24 pieces.
For each kabob, thread a skewer as follows: 1 piece onion, 1 meat cube, 1 artichoke, 1 tomato.
Repeat three times.
Follow same sequence for remaining skewers.
Grill over hot coals 12 to 15 minutes, or until meat reaches desired degree of doneness.
Baste frequently with hot marinade.