|Boneless leg of lamb||4 Pound, cut in 1 1/2 inch cubes|
|Olive oil||1 Cup (16 tbs)|
|Lemon juice||7 Tablespoon|
|White wine||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Onions||9 Small, cut in half (Peeled)|
|Firm tomatoes||5 , quartered|
|Tomatoes||5 , quartered (Choose Firm)|
|Green peppers||2 , cut in i 1/2 inch sq|
Stage1-Put lamb cubes in a bowl. Combine oil, lemon juice and wine, pour over meat.
Stage2-Sprinkle with salt, pepper, oregano, garlic; add bay leaf.
Stage3-Put onions and tomatoes on top of meat, cover with a plate and weigh down. Place in refrigerator and marinate overnight. Let meat come to room temperature.
Stage4- Thread meat on oiled skewers, alternating with pieces of pepper, tomato and onion.
Stage5-Broil over hot charcoal for about 15 to 18 minutes or to taste, turn to brown on all sides and baste occasionally.