Lamb Kabobs (Greek)

Name: Lamb Kabobs (Greek)
Ingredients: 3/4 c. dry red wine; 3 Tbsp. olive oil; 2 cloves garlic; 2 lb. boneless lamb, cut in 1 1/2-inch cubes; bay leaves; 1/2 lb. mushroom caps; parsley and lemon wedges; 1/4 c. lemon juice; 1 tsp. salt; pepper to taste; 1/2 tsp. crumbled oregano; 1 onion, sliced; 1 green pepper, cut into 1-inch squares; 1/2 lb. small white onions, parboiled

14 ingredients

3 steps

Ingredients

3/4 c. dry red wine
3 Tbsp. olive oil
2 cloves garlic
2 lb. boneless lamb, cut in 1 1/2-inch cubes
bay leaves
1/2 lb. mushroom caps
parsley and lemon wedges
1/4 c. lemon juice
1 tsp. salt
pepper to taste
1/2 tsp. crumbled oregano
1 onion, sliced
1 green pepper, cut into 1-inch squares
1/2 lb. small white onions, parboiled

Directions

1

Mix wine, lemon juice, olive oil, salt, pepper, garlic and oregano to make marinade.
2

Place meat and sliced onions in bowl; pour marinade over.
3

Refrigerate overnight or 6 to 8 hours, turning once or twice.