Leg of lamb 3/4 lb. per person
4 to 6 green peppers
4 to 6 tomatoes
8 onions
Salt and pepper
Oregano
1/2 c. vegetable oil

Ask meat cutter at supermarket to cut the meat from the bone, removing excess bone and gristle, cutting the meat into 1 1/2 inch squares. Marinate meat with cut up onions, salt, pepper and oregano. Add 1/2 cup oil. Allow to marinade overnight mixing ingredients occasionally.

To cook: put meat, peppers and tomatoes each on separate skewers. Barbecue on hot coals, cooking meat and peppers first. Tomatoes need less cooking time. Cook cut up pieces of onion in fry pan on top of kitchen stove. Add to meat when onions are brown.