Lamb Kabobs (Greek) - cooking recipe

Ingredients

3/4 c. dry red wine
3 Tbsp. olive oil
2 cloves garlic
2 lb. boneless lamb, cut in 1 1/2-inch cubes
bay leaves
1/2 lb. mushroom caps
parsley and lemon wedges
1/4 c. lemon juice
1 tsp. salt
pepper to taste
1/2 tsp. crumbled oregano
1 onion, sliced
1 green pepper, cut into 1-inch squares
1/2 lb. small white onions, parboiled

Preparation

Mix wine, lemon juice, olive oil, salt, pepper, garlic and oregano to make marinade.
Place meat and sliced onions in bowl; pour marinade over.
Refrigerate overnight or 6 to 8 hours, turning once or twice.