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Print this Recipe    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.

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