3-6 pound boneless leg of lamb, trimmed of fat and silverskin
1/2 sweet red onion, diced fine
1 cup olive oil (more or less)
1 to 2 cups Chianti wine
2 tbsp. garlic salt and/or Greek or Armenian mixed seasoning
sprig of fresh thyme
8 to 10 cloves diced fresh garlic
1 lb. fresh mushrooms
20 to 30 cherry tomatoes (or halved Roma tomatoes)
1 large sweet red onion
2 yellow or red bell peppers, cut in 1-inch squares
1 bunch fresh parsley

Cut the lamb into 1 1/2-inch chunks. Mix olive oil, wine, seasonings, diced onion, garlic, thyme and 1/2 bunch chopped parsley. Add meat, and marinate at least overnight. Two to three days is ideal although this will keep for up to five days refrigerated. The Lamb will absorb a great deal of wine. I stir mine 3 to 4 times a day and add enough wine to maintain a fairly thick marinade.

Skewer separately the mushrooms, onion, tomatoes and bell peppers. I do this because they all grill differently.

Grill all skewers and remove as each veggie is done to your taste. Grill the lamb tightly packed on skewers over a very hot fire. The secret is charred outside rare center! You will lose much if you cook the lamb past medium rare. At medium rare the Lamb has a very rich silky texture and the flavor is unbelievable!

Serve over rice pilaf. Assemble a colorful skewer over a mound of pilaf.

Submitted by: Bobby Craig