Eat-It-Now Lamb Shish Kabob

Ingredients

4 tablespoons Olive Oil

4 cloves garlic, crushed

2 teaspoons oregano

2 teaspoons rosemary

2 pounds boneless lamb, cut in small cubes

1 large onion, cut into chunks

1 large tomato, cut into chunks

Whisk together the oil, wine, vinegar, garlic and spices in a large bowl.

Add meat and stir to coat.

Cover and refrigerate overnight, turn occasionally.

Thread cubes of lamb on skewers, occasionally adding a piece of onion or tomato. It's all ready for the charcoal grill.

Grill over hot coals, turning once. Cook to medium rare and eat while sizzling.

Grill for roughly 8 minutes for medium rare........

8 servings

Tuesday, January 11, 2011 - 12:10pm