Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Leg of lamb; 4 lb. |
| ½ cup | Soy sauce |
| ½ cup | Wine vinegar |
| 1 cup | Vegetable oil |
| 6 \N | Garlic cloves; minced |
| 1½ tablespoon | Sugar |
| ¾ teaspoon | Pepper |
| 2 larges | Green peppers; 1\" pieces |
| 18 \N | Cherry tomatoes; to 24 |
| 18 smalls | Onions; to 24 |
Remove fell (tissue-like covering) from leg of lamb; cut meat into 1-inch cubes, and set aside.
Combine soy sauce, vinegar, oil, ggarlic, sugar, and pepper. Add lamb; cover and marinate overnight in refrigerator.
Remove meat form marinade, reserving marinade. Alternate meat and vegetables on skewers. Grill 15 to 20 minutes over medium coals or until desired degree of doneness, brushing often with marinade.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.