Garlic-Herb Lamb Kabobs
2 lbs. of Lamb (boneless leg), cut into 1-inch cubes
1 T. garlic, minced
2 t. oregano
2 t. rosemary
1/4 C. olive oil
1/4 C. lemon juice
3/4 C. red wine
Place all ingredients in a large, heavy plastic freezer bag. Close tightly and
"knead" until well mixed. Place in the refrigerator overnight (turning often).
Remove from the bag (save the marinade for basting). Place on skewers (add
vegetables like onion, mushrooms, and bell peppers, if desired). Pre-heat the
broiler. Place the lamb over the lowest spot and slowly cook for 12-15 minutes,
turning and basting often.
Serves 6 - 8.
