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Armenian Shish Kabob

"Mouth watering BBQ/grilled lamb or beef with vegetables and spices. Serve with rice pilaf and pita bread."

Ingredients :

1/2 cup olive oil
2 tablespoons clean lemon juice
1 teaspoon dry white wine
1 tablespoon minced garlic
1/8 teaspoon salt
1/eight teaspoon black pepper
1/8 teaspoon dried oregano
1/eight teaspoon dried rosemary leaves
1 bay leaf
2 pounds boneless leg of lamb, reduce into 1 half-inch cubes
2 big onions, peeled, cut into eight wedges each
2 massive inexperienced bell peppers, cut into 8 wedges each
12 mushrooms, stems eliminated
2 massive tomatoes, cut into 8 wedges

Instructions :

Prep : 1H	Cook : 6M	Ready in : P1D

Stir collectively olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until frivolously mixed, then pour right into a resealable plastic bag, and marinate in fridge at the least 24 hours.
Position oven rack to its top setting and set oven to broil.
Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, inexperienced peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 mins, and the mushrooms for three mins. Remove from oven, and allow to chill till cool sufficient to deal with.
Remove skewers from substances and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush once more with marinade. Discard last marinade.
Broil skewers again to finish cooking, turning often till the lamb is medium-rare and the veggies start to blacken in spots, 5 to 7 minutes.

Notes :

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