Lamb Kabobs On Kasha
|Boned lamb||2 Pound|
|Green peppers||4 Small|
|Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|White onions||12 Small|
|Freshly ground pepper||1⁄2 Teaspoon|
Cut lamb into 1 1/2-inch cubes.
Cut green peppers in half; remove seeds.
Combine oil, lemon juice, garlic, salt, pepper and bay leaves.
Pour over lamb; marinate for 4 to 5 hours in refrigerator.
Alternate lamb cubes and bay leaves on skewers; brush with marinade.
Place on baking sheet.
Broil 4 to 5 inches from source of heat for 7 to 8 minutes on each side or to desired doneness.
Arrange vegeta- bles on separate skewers, allowing 1 pepper, 3 onions and 4 tomatoes per serving.
Brush with marinade; broil for 2 to 3 minutes on each side.