Lamb: Lamb Kebabs 02 by Recipe Cottage

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	Lamb Kebabs 02

		Lamb Shishkabob 3-6 pound boneless leg of lamb, trimmed of fat and silverskin 1/2 sweet red onion, diced fine 1 cup olive oil more or less 1 to 2 cups Chianti 2 tbls garlic salt and/or Greek or Armenian mixed seasoning sprig of fresh thyme 8 to 10 cloves diced fresh garlic 1 pound fresh mushrooms 20 to 30 cherry tomatoes or halved Roma tomatoes 1 large sweet red onion 2 yellow or red bell peppers cut in 1 inch squares 1 bunch fresh parsley Cut the lamb into 1 1/2 inch chunks. Mix olive oil, wine, seasonings, diced onion, garlic, thyme and 1/2 bunch chopped parsley. Add meat, and marinate at least overnight. Two to three days is ideal although this will keep for up to five days refrigerated. The Lamb will absorb a great deal of wine. I stir mine 3 to 4 times a day and add enough wine to maintain a fairly thick marinade. Skewer separately the mushrooms, onion, tomatoes and bell peppers. I do this because they all grill differently. Grill all skewers and remove as each veggie is done to your taste. Grill the lamb tightly packed on skewers over a very hot fire. The secret is charred outside rare center! You will lose much if you cook the lamb past medium rare. At medium rare the Lamb has a very rich silkey texture and the flavor is unbelievable! Serve over Rice Pilaf. Assemble a colorful skewer over a mound of pilaf. Another nice touch is to add a few cold, sliced tomatoes, cucumbers and red bell peppers arranged around the plate.