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SHISH KABOB 
3 tablespoons extra virgin olive oil
2 tablespoons Lipton onion soup mix
1 tablespoon soy sauce
1 cup dry sherry
1/2 teaspoon oregano flakes
1/4 teaspoon garlic powder or 1 teaspoon fresh garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 small onion, minced
3 cloves garlic, minced
1/8 teaspoon Portuguese allspice
2 1/2 lbs lamb shoulder
2 green bell peppers
6 mushrooms
4 medium or 16 cherry tomatoes
20 boiling onions (or 4 medium red onions)
vegetables (see below)

Cut lamb into 1 1/2 inch cubes. Combine remaining ingredients to make a marinade. Place cubes in a Ziploc bag with marinade and refrigerate for several hours or overnight, turning occasionally.

When ready to barbecue, soak wooden skewers in water for 30 minutes to keep them from scorching (or use metal ones which have been brushed with oil).

Prepare vegetables: quartered small or whole white boiling onions, whole mushrooms, cherry tomatoes or quartered tomato wedges and thick wedges of green pepper. Dip vegetables in oil before threading onto skewers alternating between meat cubes.

Broil over hot coals or in a 400F gas grill or in the broiler of your oven for about 10 minutes; turn and broil for about 10 minutes on the other side or until done.

Serve over hot fluffy rice, on a bed of fresh lettuce leaves, or with buttered, grilled buns or pita pockets and fresh lettuce leaves for sandwiches. A leafy green salad is a wonderful accompaniment to shish-kabob.

About 4-5 servings.

Submitted by: CM
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