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6 lb Leg of lamb; boned —
Trimmed
Cut into 3/4″ cubes (about
4 1/2 Pounds)
MARINADE
1/4 c Oregano
2 ts Whole thyme
1/4 c Parsley flakes
1/4 tb Garlic — minced
1 tb Onion — minced
1 tb Unseasoned meat tenderizer
1 tb Accent
4 tb Fresh lemon juice
1 c Vegetable oil
-SAUCE-
2 tb Oregano
1 tb Garlic — minced
1 tb Onion — minced
1/4 c Rosemary leaves — chopped
3/4 c Vegetable oil
1/3 c Wine vinegar
20 sl Italian bread
20 Water-soaked baboo skewers
Marinate lamb in refrigerator at least overnight (may be left for 2
days); mix occasionally, insuring lamb is well coated. Mix sauce in a
jar and shake well every day until lamb is cooked. Strain sauce into
a shaker; put about 5 cubes of lamb on each skew
Yields
20 servings
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