Shish Kebab With Onion Marinade
|Onion soup mix||1|
|Salad oil||1 Cup (16 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Boneless lamb||2 Pound, cut in 1 inch cubes|
|Mushroom caps||1 Cup (16 tbs)|
|Green peppers||1 , quartered|
Combine onion soup mix, salad oil, vinegar and soy sauce; add lamb cubes and stir to coat.
Refrigerate overnight or let stand at room temper ature 2 to 3 hours turning meat occasionally.
Thread skewers, alternating meat cubes with the vegetables.
For easier skewering, dip mush rooms and green pepper pieces first in boiling water for a minute; sprinkle with freshly ground pepper.
Broil 5 inches from heat 8 to 10 minutes or until done, basting now and then with marinade.
May be served on hot cooked rice.