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 :