- 38 mins
- 48 mins
Ingredients
- 1 large onion, chopped
- 2/3 cup dry red wine, or 1/3 cup red-wine vinegar and
- 1/3 cup vegetable broth
- 3 tablespoons each olive oil and chopped fresh parsley
- 3 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
- 3 medium green bell peppers, quartered
- 3 medium red onions, quartered
- 12 Italian plum tomatoes
- 3/4 teaspoon salt
- 1/4 teaspoon black pepperHot cooked rice
Preparation
Step 1
1Combine onion, wine, olive oil and parsley in a large bowl and mix well. Add lamb and stir to coat. Chill, covered, for 4 to 6 hours.
.2Preheat the grill to medium.
.3Remove lamb from marinade, reserving marinade. Thread lamb on metal skewers. Thread bell peppers on separate skewers. Repeat the procedure with the red onions and tomatoes.
.4Arrange lamb, bell pepper and red onion skewers on grill. Grill 4 inches from heat, turning and brushing occasionally with reserved marinade, for 10 minutes.
.5Arrange the tomato skewers around the outside edges of the grill. Sprinkle the meat, vegetables and tomatoes with salt and black pepper. Grill, turning and brushing occasionally with the reserved marinade, for 5 minutes. Serve on a bed of rice.
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