Herbed Lamb Kebabs
|Cooking oil||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried marjoram||1 Teaspoon, crushed|
|Dried thyme||1 Teaspoon, crushed|
|Boneless lamb||2 Pound, cut into 1-inch pieces|
|Green pepper square||2|
|Sweet red pepper square||2|
For marinade, combine oil, onion, parsley, lemon juice, garlic, salt, marjoram, thyme, and pepper; stir in lamb.
Cover and chill 6 to 8 hours; stir occasionally.
Drain lamb, reserving marinade.
Cook onion wedges in small amount of boiling water for 5 minutes; drain.
Thread lamb, onion, and pepper squares onto 6 to 8 skewers.
Grill over hot coals 10 to 12 minutes, turning once; baste often with marinade.