Yield: 20 servings
Measure | Ingredient |
---|---|
6 pounds | Leg of lamb; boned -- |
\N \N | Trimmed |
\N \N | Cut into 3/4\" cubes (about |
4½ \N | 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 \N | Water-soaked baboo skewers |
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 :