Spiedis from endicott

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



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 :

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