5 lb. leg of lamb, cut in 1 inch cubes

MARINADE:

1 c. salad or olive oil
2 tbsp. salt
2 tbsp. black pepper
3 tsp. curry powder
6 c. sliced onion
1 tsp. crushed red pepper
2 cloves garlic, crushed
2 tsp. dry mustard
2 c. dry red wine
4 tbsp. chopped parsley
2 c. chopped green pepper
4 green peppers
32 sm. white onions
16 med. size fresh mushrooms, washed

1. Day before serving: trim any fat and gristle from lamb. Place in a large roasting pan.

2. Make marinade: combine all marinade ingredients; mix well. Pour over lamb, tossing to coat evenly.

3. Cut each green pepper in 8 pieces. Peel onions. Parboil green pepper and onion in a large saucepan with water to cover, for 15 minutes. Drain. Place mushrooms, green pepper and onion in the roasting pan together with the lamb, tossing to coat evenly. Refrigerate, tightly covered, overnight.

4. Next day: on each of 16 wooden hibachi sticks, thread 3 lamb cubes alternately with 2 green pepper pieces and 2 onions. Place one mushroom on the end of each kebab. Arrange on rack in broiler pan. Brush with leftover marinade.

5. Broil 4 inches from heat, 20 to 25 minutes, turning several times and brushing with the leftover marinade, until lamb is cooked to your taste. Makes 16 servings.