Herbed Lamb Kabobs

Ingredients:

  • 1 cup olive oil
  • 1 medium sweet onion, chopped
  • 1/2 cup lemon juice
  • 1/2 cup minced fresh parsley
  • 3 to 4 garlic cloves, minced
  • 2 teaspoons salt
  • 2 teaspoons dried marjoram
  • 2 teaspoons dried thyme
  • 1/2 teaspoon pepper
  • 2 pounds boneless lamb
  • 1 medium red onion, cut into wedges
  • 1 large green pepper, cut into 1-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces

 

Directions:

  1. In a small bowl, combine the first 9 ingredients.
  2. Pour 1 cup into a shallow dish; add lamb and turn to coat.
  3. Cover and refrigerate for 8-12 hours.
  4. Cover and refrigerate remaining marinade for basting.
  5. Drain and discard marinade.
  6. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables.
  7. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.