Shish Kebabs
By: Anonymous
Published: Friday, December 25, 2009 - 11:57pm

Ingredients




5 pounds leg of lamb, cut in 1" cubes
1 cup dry red wine
2 tablespoons chopped parsley
1 cup chopped green pepper
1 pound sliced bacon 16 slices, halved
Fluffy white rice
1/2 cup salad or olive oil
1 tablespoon salt
1 tablespoon black pepper
1 1/2 teaspoons curry powder
3 cups sliced onion
1/2 teaspoon crushed red pepper
1 clove garlic, crushed
1 teaspoon dry mustard

Preparation

1 1. Day before serving: Trim any fat and gristle from lamb. Place in large, deep bowl. 2 2. Make Marinade: Combine all marinade ingredients; mix well. Pour over lamb, tossing to coat evenly. Refrigerate, tightly covered, overnight. 3 3. Next day: On each of 16 wooden hibachi sticks, thread 3 lamb cubes alternately with 2 bacon pieces (see note). Arrange on rack in broiler pan. Brush with leftover marinade. 4 4. Broil, 4 inches from heat, 20-25 minutes, turning several times until lamb is cooked to your taste. 5 5. Serve Shish Kebabs hot, on white rice. Makes 16 servings. 6 Note: Lamb and bacon cook better if they are not packed tightly together on skewers.