bout 4 lb., boned
crushed or chopped
broken in pieces
and black pepper to taste
Cut lamb into 1½ inch cubes and place in a non-reactive (glass or earthenware) dish.
Add remaining ingredients to lamb, mix well to coat meat, and cover.
You can also place all ingredients in a heavy plastic bag and seal.
Leave in refrigerator to marinate for 12 to 24 hours, stirring meat occasionally.
Lift lamb out of marinade and thread onto metal skewers.
Pieces of bay leaf may be placed between lamb cubes.
Since most vegetables have different cooking times, I would suggest that you skewer peppers, onions, etc. separately and serve them together with the lamb.
If you wish these may be marinated also (in a separate bag.) Cook under a hot broiler or over glowing charcoal, turning and basting frequently with marinade.
I like this best medium rare. Keep checking the meat -- the cooking time will vary because charcoal fires are so variable.
Place on a platter and garnish with parsley and lemon wedges.
Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991