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

MARINADE:

1/2 c. salad or olive oil
1 tbsp. salt
1 tbsp. black pepper
1 1/2 tsp. curry powder
3 c. sliced onion
1/2 tsp. crushed red pepper
1 clove garlic, crushed
1 tsp. dry mustard
1 c. dry red wine
2 tbsp. chopped parsley
1 c. chopped green pepper
1 lb. sliced bacon (16 slices, halved)
Fluffy white rice

1. Day before serving: Trim any fat and gristle from lamb. Place in large, deep bowl.

2. Make Marinade: Combine all marinade ingredients; mix well. Pour over lamb, tossing to coat evenly. Refrigerate, tightly covered, overnight.

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. Broil, 4 inches from heat, 20-25 minutes, turning several times until lamb is cooked to your taste.

5. Serve Shish Kebabs hot, on white rice. Makes 16 servings.

Note: Lamb and bacon cook better if they are not packed tightly together on skewers.