Shish Kabob - cooking recipe

Ingredients

1 (5 or 6 lb.) leg of lamb, boned
2 large onions, each cut in 6 wedges
6 to 8 large sprigs parsley, chopped
salt and pepper
1/2 c. Burgundy or other dry red wine
4 or 5 tomatoes, quartered
4 or 5 green peppers, cut into chunks

Preparation

Trim part of fat from meat; cut meat in 2-inch cubes.
In large glass bowl, combine meat, onions, parsley, salt and pepper.
Pour over wine and mix thoroughly.
Refrigerate overnight.
When ready to barbecue, mix meat again.
Spear meat alternately with onions, tomatoes and peppers on long metal rods or small individual wooden skewers.
Cook over coals to desired degree of doneness.