|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Crumbled dried oregano||1⁄2 Teaspoon|
|Lamb leg/Lamb shoulder meat||1 1⁄2 Pound, cut into cubes|
|Onions||16 Small (Peeled)|
|Mushrooms||16 , cleaned stems removed|
|Red peppers||2 , cut in to chunks|
Combine minced onion, garlic, oil, lemon juice, salt, pepper, and oregano in glass bowl or casserole.
Add lamb; stir well.
Cover; marinate 3 to 4 hours (or longer in refrigerator), stirring occasionally.
Parboil 16 onions in salted water 10 minutes.
Drain lamb; reserve marinade.
Skewer vegetables and lamb alternately (lamb cube, onion, mushroom, and pepper chunk; repeat).
Cook over charcoal or in broiler about 15 minutes; brush frequently with marinade.