5 lb. leg of lamb, cut in 1" cubes
1 lb. sliced bacon (16 slices, halved)
Fluffy white rice

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

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

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

Next Day: On each of 16 wooden hibachi sticks, thread 3 lamb cubes alternately with 2 bacon pieces. Arrange on rack in broiler pan. Brush with leftover marinade. Broil, 4 inches from heat, 20-25 minutes, turning several times until lamb is cooked to your taste. Serve Shish Kebabs hot, on white rice. Makes 16 servings. Lamb and bacon cook better if they are not packed tightly together on skewers.