GARLIC KEBABS

• 3 /4 c Dry red wine
• 1 /4 c Olive oil
• 1 /4 c Red wine vinegar
• 1 Onion chopped
• 6 lg Cloves fresh garlic, pressed
• 1 ts Salt
• 1 ts Rosemary
• 1 ts Worcestershire sauce
• 1 Bay leaf
• 1 /8 ts Pepper
• 2 lb Lamb, cut into 1 1 /2 inch
• Cubes
• 1 6 Mushrooms
• 1 6 Cherry tomatoes
• 1 lg Green pepper, cut into
• 1 2 chunks
• 1 lg Onion, cut into 1 2 chunks

Combine wine, oil, vinegar, onion, garlic and seasonings. Marinate

lamb overnight in this mixture. Divide lamb into four portions and

thread on 4 skewers.Divide vegetables into four portions and thread

on 4 skewers. Grill lamb four inches from coals about 20 to 25

minutes, turning to cook all sides. Add vegetables the last 10 to 12

minutes. Baste meat and vegetables with marinade during the cooking

process.