Preparation:
Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or
earthenware) dish. Add remaining ingredients to lamb, mix well to coat meat,
and cover. You can also place all ingredients in a heavy plastic bag and
seal. Leave in refrigerator to marinate for 12-24 hours, stirring meat
occasionally.
Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf
may be placed between lamb cubes. Since most vegetables have different
cooking times, I would suggest that you skewer peppers, onions, etc.
separately and serve them together with the lamb.
If you wish these may be marinated also (in a separate bag.) Cook under a
hot broiler or over glowing charcoal, turning and basting frequently with
marinade. I like this best medium rare. Keep checking the meat -- the
cooking time will vary because charcoal fires are so variable. Place on a
platter and garnish with parsley and lemon wedges. |
