Prep time: 15 min
Marinate time: Overnight
Cook time: 10-15 min
|||1/2 cup CRISCO Oil|
||| 1/4 cup wine vinegar or favorite vinegar|
||| 1/4 cup catsup |
||| 1 teaspoon salt |
||| 1/2 teaspoon oregano or rosemary |
||| 1/4 teaspoon pepper |
||| 2 tablespoons Worcestershire sauce |
||| 1/2 cup chopped onion |
||| 2 cloves garlic, peeled and mashed|
||| 3 pounds lamb or beef, cut into 1-inch cubes|
||| Green pepper squares|
||| Small onions |
||| Tomato wedges or cherry tomatoes
1. Combine all but the meat and vegetables in a large bowl, then add the meat; stir to coat it with sauce. Cover tightly.
2. Let stand overnight in refrigerator. On skewers, alternate cubes of meat with desired combination of green pepper squares, small onions, tomatoes and mushrooms.
Broiler: Put kabobs about 5 inches from the heat. Broil about 5 minutes. Turn and broil about 5 minutes longer, until meat is done.
Charcoal Grill: Put kabobs about 5 inches above hot coals. Turn often until meat is done.