Suren's Shish Kabob
Created By : littleke
This dish needs to marinate overnight, which makes it a great make-ahead dish.
|
Prep Time |
: |
20 minutes |
|
Cook Time |
: |
30 minutes |
| Serves 12 |
|
|
|
6
|
lb boned leg of lamb , cut into 1 1/2 inch chunks
|
|
1
|
garlic clove minced
|
|
3
|
onions chopped in large chunks
|
|
2
|
tbsp olive oil
|
|
1/3
|
cup sherry
|
|
1/2
|
tsp black pepper
|
|
1/2
|
tsp oregano
|
|
1 1/4
|
tsp salt
|
|
1/4
|
tsp thyme
|
|
6
|
bell peppers
|
|
6
|
tomatoes
|
|
1
|
eggplant
|
|
1/4
|
cup butter , melted
|
|
12
|
wooden skewers
|
Combine all ingredients except butter. Place in a gallon sized zip top bag and marinate, in the refrigerator, for 24 hours.
Remove from marinade, and discard any leftover marinade. String meat and vegetables on wooden or metal skewers. Brush with melted butter and grill for 15-30 minutes on low, until vegetables are tender and meat is cooked to desired degree of doneness.