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Colette & Cassi's Country Kitchen!

Greek Marinated Kabobs

from Great Lake Effects...
Buffalo Beyond Winter and Wings


INGREDIENTS:

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1 small onion, chopped
1 clove garlic, minced
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1/4 teaspoon celery seeds
8 ounces lamb, cut into 1-inch pieces
  Whole mushrooms
  Onions, cut into wedges
  Green bell peppers, cut into wedges
  Carrots, cut into chunks

TO PREPARE:

Combine the olive oil, lemon juice, parsley, chopped onion,
  garlic, salt, thyme, marjoram, pepper and celery seeds in
  a bowl and mix well.  Pour over the lamb in a shallow
  dish, turning to coat.
Marinate, covered, in the refrigerator for 8 to 10 hours,
  turning occasionally.  Drain, reserving the marinade.
Thread the lamb, mushrooms, onion wedges, green peppers and
 carrots alternately on skewers.
Grill over hot coals until the lamb is done to taste and
  the vegetables are of the desired degree of crispness,
  turning and basting occasionally with the reserved
  marinade.

NOTE:  This recipe is also excellent with chicken or beef.

SERVES: 3 - 4