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Greek Lamb On Skewersmeats, greek, lamb 2 medium onions 3 green bell peppers 4 to 5 lb leg of lamb; boned and cubed 1 teaspoon dried oregano; crumbled 1/2 cup olive oil 3 bay leaves 2 tablespoon worcestershire sauce 3 garlic cloves; minced 1 juice of 2 lemons 1 cup dry white wine 1 teaspoon ; salt 1/2 teaspoon freshly ground pepper 6 tomatoes; quartered Cut onions into quarters and separate layers. Cut peppers into quarters, and cut each quarter in half. Combine all ingredients, except tomatoes, in a shallow roasting pan, mixing well so that meat is completely coated. Marinate in refrigerator for several hours. Take out of refrigerator and let sit out about 20 minutes to come to room temperature. Before cooking, add tomatoes to marinade and mix well to coat with juices. Place meat cubes on skewers, alternating with green pepper slices, onion slices, and tomato wedges. Lay skewers in pan with marinade, turning several times. Put skewered lamb on a rack over pan containing marinade and place under preheated broiler. Turn several times during cooking and baste with marinade from pan. Cooking time depends on your taste; for medium rare allow about 15-18 minutes. Serve skewers on plates with rice pilaf. Alternatively you can barbecue lamb using marinade as the basting sauce. This is always the way we cook this dish--rain or shine. Check doneness of lamb at about 10 minutes and if not done to your liking, cook further until cooked through. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com
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