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A delicious
grilled kabob...
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6
Tbs |
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oil |
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1
cup |
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vinegar |
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2
tsp |
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finely crushed oregano |
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2
tsp |
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fresh ground pepper |
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4
tsp |
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salt |
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¼
tsp |
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ground allspice |
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1
cup |
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water boiled with ¼ t. allspice |
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4
lbs |
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leg
of lamb, boned and cubed |
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20
whole |
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mushroom caps |
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1 |
Combine all
ingredients except lamb and mushroom caps. Pour
over cubed lamb. Let stand in marinade
overnight, or up to 24 hours in refrigerator. |
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2 |
When ready
to cook, drain marinade and thread 8 skewers
with meat and mushroom caps. Place marinade into
a small saucepan and heat. |
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3 |
Broil 10-12
minutes on each side, basting with heated
marinade. |
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Servings: 8 |
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Cooking Tips |
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*You may also grill
these kabobs. |
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