Ingredients:
1/2 cup vegetable oil
1/2 cup lemon juice
1 small onion minced (1/4 cup)
1 tsp leaf oregano, crumbled
2 tsp leaf marjoram, crumbled
1/4 cup minced parsley
1 clove garlic, chopped
2 pounds boneless lamb (leg or shoulder) cut in 1-1/2 inch cubes
1 basket cherry tomatoes
2 medium green peppers, cut in squares
2 medium red peppers, cut in squares
1 pound large mushrooms, stems removed
2 summer squash, cut in chunks
1 small eggplant or 6 baby eggplant, cubed�
Directions:�
-
Combine oil, lemon juice, oregano, marjoram, parsley, and garlic in a large deep bowl.� Stir in lamb; cover; let marinate overnight in refrigerator.
-
Thread lamb on 6 metal skewers.� Grill or broil 6 inches from heat for 15 minutes turning and basting frequently with marinade.� Thread vegetables on separate skewers and continue grilling lamb and vegetables turning and basting for 15 minutes longer or until vegetables are tender and meat is done.