2 lb. leg of lamb
1 Tbs. olive oil
Juice of 1/2
Green pepper (optional)
Cut the meat into 1-inch cubes.
Mix olive oil and lemon juice and rub into meat.
Place in dish, sprinkle with salt and pepper, and cover with slices of onion and tomatoes and a few bay leaves.
Place in refrigerator for 4 or 5 hours.
Arrange meat on skewers with tomatoes and onions, alternating.
Add an occasional bay leaf.
Broil over charcoal, but may also be done over an open wood fire or in an oven broiler.
Green pepper and eggplant may also be inserted on skewers.
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