Recipe: Lamb Kabobs with Vegetables (grill)

Lamb Kabobs with Vegetables
Rec.food.recipes/Fred Towner (1999)
From: The recipe files of Sheila Exner
Yield: 6 servings

1/3 cup vegetable oil
1/3 cup lemon juice
1/4 cup minced onion
1 tsp leaf oregano, crumbled
2 tsp leaf marjoram, crumbled
1/4 cup minced parsley
1 ea garlic clove, chopped
2 lb boneless lamb (leg/shoulder)
1 basket cherry tomatoes
2 medium green peppers
2 medium red peppers
2 summer squash, cut in chunks
1 small eggplant, cubed

Cut lamb into 1 1/2-inch cubes.

Combine oil, lemon juice, onion, oregano, marjoram, parsley and garlic in a large deep bowl. Stir in lamb, cover, let marinate overnight in refrigerator.

Cut peppers into squares.

Thread lamb cubes onto 6 metal skewers. Grill or broil, 6-inches from heat, for 15 minutes turning and basting frequently with marinade. Put vegetables on 6 metal skewers and continue grilling lamb and vegetables, turning and basting, for 15 minutes longer or until meat is done as you like it and vegetables are tender.