1 1/4 to 1 1/2 lb. lamb cubes for kabobs or boneless lamb leg, cut into 1 1/4 inch pieces
2/3 c. dry sherry
3 tbsp. olive oil
1 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. freshly ground black pepper
1/4 tsp. dried oregano
1/4 tsp. rosemary
1/4 tsp. thyme leaves
8 sm. white boiling onions
1 sm. red pepper, cut into 8 (1 inch) pieces
8 med. fresh whole mushrooms
Combine sherry, oil, salt, Worcestershire sauce, pepper, oregano, rosemary and thyme. Place lamb cubes and marinade in plastic bag or utility dish, turning to coat. Tie bag securely or cover dish and marinade in refrigerator 2 hours.
Meanwhile, parboil onions in boiling water 8 minutes. Blanch red pepper pieces 2 minutes. Drain marinade from lamb cubes; reserve. Alternately thread 4 lamb cubes, 2 mushrooms, 2 onions and 2 red pepper pieces on each of four 12-inch skewers.
Brush both sides of kabobs with reserved marinade. Place kabobs on grill over ash-covered coals so surface of meat is 3 to 4 inches from heat. Broil at moderate temperature 8 to 12 minutes or to desired degree of doneness, turning and brushing with marinade occasionally. 4 servings.
