Spiedis from endicott
20 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | pounds | Leg of lamb; boned -- |
Trimmed | ||
Cut into 3/4\" cubes (about | ||
4½ | Pounds) | |
¼ | cup | Oregano |
2 | teaspoons | Whole thyme |
¼ | cup | Parsley flakes |
¼ | tablespoon | Garlic -- minced |
1 | tablespoon | Onion -- minced |
1 | tablespoon | Unseasoned meat tenderizer |
1 | tablespoon | Accent |
4 | tablespoons | Fresh lemon juice |
1 | cup | Vegetable oil |
2 | tablespoons | Oregano |
1 | tablespoon | Garlic -- minced |
1 | tablespoon | Onion -- minced |
¼ | cup | Rosemary leaves -- chopped |
¾ | cup | Vegetable oil |
⅓ | cup | Wine vinegar |
20 | slices | Italian bread |
20 | Water-soaked baboo skewers |
Directions
MARINADE
SAUCE
Marinate lamb in refrigerator at least overnight (may be left for 2 days); mix occasionally, insuring lamb is well coated. Mix sauce in a jar and shake well every day until lamb is cooked. Strain sauce into a shaker; put about 5 cubes of lamb on each skew Recipe By :