Herbed Lamb Vegetable Kabobs
|Cooking oil||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dried marjoram||1 Teaspoon, crushed|
|Dried thyme||1 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Boneless lamb||2 Pound, cut in 1-inch cubes|
|Green pepper squares||3|
|Sweet red pepper square||2|
Combine cooking oil, onion, parsley, lemon juice, salt, marjoram, thyme, garlic, and pepper; stir in lamb.
Cover; refrigerate 6 to 8 hours, stirring occasionally.
Drain lamb, reserving marinade.
Cook wedges of onion in water till tender; drain.
Thread six skewers with lamb cubes, onion wedges, green pepper squares, and sweet red pepper squares.
Grill over hot coals for 10 to 12 minutes; turn and brush often with reserved marinade.