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Lamb Shish Kabobs Recipe

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This recipe for Lamb Shish Kabobs, by , is from The DeLanoit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephani DeLanoit
Added: Friday, October 24, 2008


57 leg of lamb
cup butter
1 cup fresh lemon juice
cup olive oil
2 Tbsp oregano
tsp pepper
10 12 medium tomatoes, quartered
5-6 medium onions, quartered and separated
56 green peppers, cup into 2 inch pieces
8-10 15-inch skewers

Have a butcher cut lamb into cubes, 1 inch. Place lamb in a deep bowl. Melt butter with oil, oregano and pepper. Pour over lamb cubes. Marinade 4-5 hours at room temperature.
Skewer lamb, onions, tomatoes and peppers in that order. Roast over hot coals or boil. Baste constantly with the remaining marinade. Turn skewers frequently for even cooking. Serve on a bed of rice pilaf. This marinade is also excellent for lamb chops




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