Lamb Shish Kabob
|Lean lamb||10 Ounce, cut into 8 cubes|
|Dried burgundy||1⁄2 Cup (8 tbs)|
|Chopped green onions with tops||2 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Whole mushrooms||8 (Fresh Ones)|
|Green pepper||1 Small, cut into 8 squares|
Combine the wine, vinegar, water, onion tops, garlic powder, and oregano.
Marinate the lamb in this mixture for 1 1/2 hours.
Skewer lamb, tomatoes, mushrooms, and green pepper alternately on kabob sticks.
Broil very quickly under an open broiler or in a conventional oven-broiler.
Brush the kabobs with the marinade while they cook.