1/4 cup Olive oil
3 tablespoons Lemon juice
1 large clove Garlic -- minced
1/2 teaspoon Oregano
Kosher salt and fresh ground black pepper to taste
2 pounds Lamb Shoulder -- cut in 1" cubes
Pearl Onions -- peeled and cooked
1 medium Green Pepper -- cut in 1" pieces
In a medium glass bowl, combine first 5 ingredients; mix well. Add lamb; toss to coat. Cover; refrigerate 24 hours, tossing occasionally.
Remove lamb from marinade; set aside. Add tomatoes, onions and pepper pieces to marinade; toss to coat. Thread lamb on skewers alternately with tomato, onion and pepper pieces. Grill or broil 4-5" from heat, 4-5 minutes per side, brushing with marinade frequently.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved