Shish Kabobs



8 to 10 servings

Recipe from

Oxmoor House


1 (5-pound) boneless leg of lamb, cut into 1 1/2-inch cubes
1 cup port or other sweet red wine
1/2 cup vinegar
1/2 cup olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
2 teaspoons sugar
1 teaspoon dried whole oregano
1 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
6 cloves garlic, minced
4 medium-size green peppers, seeded and cut into 1 1/2-inch pieces
1/2 pound fresh mushrooms
1 (10-ounce) package pearl onions
1 pint cherry tomatoes
Hot cooked rice


Remove excess fat and fell (tissue- like covering) from lamb.

Combine next 11 ingredients in a large shallow container. Add lamb; cover and marinate in refrigerator overnight.

Remove lamb from marinade; discard marinade. Alternate cubes of lamb with green pepper, mushrooms, pearl onions, and tomatoes on skewers. Place kabobs on grill about 5 inches from medium coals. Grill 15 to 20 minutes, turning frequently. Serve over hot cooked rice.