LAMB SHISH KEBAB

LAMB SHISH KEBAB 2 green peppers 2 lg. yellow onions 1 (2 lb.) leg or shoulder of lamb, cut into 1 1/2 inch cubes 1/2 c. olive oil 1 tsp. oregano 1 tbsp. fresh, chopped mint (or 1/2 tsp. dried) 2 cloves garlic, crushed 3 tbsp. light soy sauce 1 tsp. tarragon, dried Mushrooms are good with this too

Cut the green peppers first in halves, then in thirds the long way. Remove seeds, then cut each piece across. Peel the onions and slice in half across the middle. Cut each piece into quarters and peel the layers so each piece is about the same size as the green pepper pieces. Make a sauce of the olive oil, oregano, mint, tarragon, and soy sauce. Toss together with lamb, onion, and green pepper. Cover and refrigerate at least 3 hours. Arrange on skewers in this order: Onion, lamb, green pepper, lamb, onion...end with an onion. Broil on cookie sheet or over hot coals until lamb is pink in the middle. Don't over cook!

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