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 :