BROILED SKEWERED LAMB
2 lb. boneless leg of lamb, trimmed, cubed
3 small onions, quartered and separated
3 small tomatoes, quartered
2 medium green peppers, chopped
1/2 cup olive oil
1/4 cup dry red wine
3 tablespoons lemon juice, freshly squeezed
2 large garlic cloves, chopped
2 teaspoons dried oregano leaves
2 bay leaves, broken into small pieces
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Place the lamb, onions, tomatoes and green peppers in a deep bowl. Combine the remaining ingredients and pour over the lamb and vegetables. Turn the pieces about to coat them thoroughly with the marinade. Cover and let stand at room temperature 2 to 3 hours or in the refrigerator 5 to 6 hours, turning the meat and vegetables from time to time.
Remove the lamb from the marinade and thread the cubes on long skewers, leaving a few inches bare at each end. String the vegetables on separate skewers, since the cooking time for them varies. If you are broiling in the oven, place the skewers next to one another across the length of a deep roasting pan. Broil in the oven or over charcoal 3 to 4 inches from heat until the vegetables and meat brown evenly on all sides, turning frequently and basting with the marinade. Broil about 15 to 20 minutes, depending on how well done you like the meat to be. Since the vegetables will cook more quickly than the lamb, remove and keep them warm until the lamb is ready. Using a fork, push the kebabs off the skewers onto warmed individual plates and serve with rice or pilaf and the broiled vegetables.