|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Dried basil||2 Teaspoon|
|Boneless lamb||1 Pound, cut into 1-inch cubes|
|Celery stalks||3 , cut into 1-inch pieces|
|Sweet red pepper||1 Large, cut into 24 pieces|
Combine vinegar, oil, garlic, basil, salt, and pepper in a saucepan.
Bring to a boil, reduce heat, and simmer 5 minutes.
Pour half of marinade over lamb in a shallow container, pour remaining marinade over vegetables in a separate shallow container.
Cover containers, and let marinate in refrigerator 6 hours.
Remove lamb and vegetables from marinade, reserving vegetable marinade.
Alternate lamb, celery, and red pepper on 12 (7-inch) skewers.
Place kabobs on a rack in a lightly greased broiling pan.
Broil about 4 inches from heat 6 to 8 minutes, turning kabobs once and basting occasionally with marinade.