Categories: Lamb- Mutton -main dish

Ingredients

• 1/2 cup olive oil
• 1/4 cup minced onion
• 2 Tbsp. chopped fresh oregano
• 2 Tbsp. red wine vinegar
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 garlic clove, minced
• 1 1/2 lb. lean boneless lamb, cut into 2-inch pieces
• 1 green bell pepper, cut into 2-inch pieces
• 1 purple onion, cut into wedges
• 4 to 6 plum tomatoes quartered

Directions

1. combine first 7 ingredients in a large heavy-duty zip-top plastic bag; add lamb, bell pepper, and onion. Seal and chill for 8 hours, turning occasionally.
2. Remove lamb and vegetables from marinade; reserve marinade. Thread lamb and vegetables alternately onto 6 (12-inch) skewers. Thread tomato onto 4 (12-inch) skewers.
3. Bring reserved marinade to a boil over medium heat; boil 1 minute.
4. Grill kabobs, covered with grill lid, over high heat (400 to 450 degrees) 2 minutes on each side for tomatoes and 4 minutes on each side for lamb. Baste frequently with marinade.

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