|Lemon juice||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), pressed|
|Oil||1⁄2 Cup (8 tbs)|
|Red wine||2⁄3 Cup (10.67 tbs)|
|Lean lamb||5 , cut in 2" cubes|
|Onion||1 Large, chopped|
|Cherry tomatoes||100 Gram|
|Bell pepper||1 , cut in 1" squares|
|Mushrooms||50 Gram (Fresh, If Possible)|
Mix lemon juice, vinegar, salt, pepper, bay leaves, oregano, sage, rosemary, thyme, garlic, oil, and wine.
Bring to a quick boil and simmer 2 min.
Pour mixture over lamb, onion, and pressed barlic.
Leave overnight to marinate.
Skewer meat and vegetables separately as meat will require a bit more cooking.
Baste frequently with marinade.
For best results, barbecue or broiler can be used.
8 to 10 min.on each side.
Vegetables should be cooked but not over done.
Serve with pilaf, green beans, and salad.