Ingredients

• 0.5 cups olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dry white wine
• 1 tablespoon minced garlic
• 0.13 teaspoons salt
• 0.13 teaspoons black pepper
• 0.13 teaspoons dried oregano
• 0.13 teaspoons dried rosemary leaves
• 1 bay leaf
• 2 pounds boneless leg of lamb , cut into 1 1/2-inch cubes
• 2 large onions , peeled, cut into 8 wedges each
• 2 large green bell peppers , cut into 8 wedges each
• 12 mushrooms , stems removed
• 2 large tomatoes , cut into 8 wedges

Instructions

1. 1 Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
2. 2 Position oven rack to its top setting and set oven to broil.
3. 3 Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
4. 4 Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
5. 5 Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
6. 6 Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

Nutrition per serving