1 boned lg. of lamb (beef)
1 med. onion, grated
2 c. white wine
1/2 tsp. salt
1/4 tsp. pepper
2 onions
3 tomatoes
1 green pepper
16 mushroom caps
1/8 lb. butter
1/4 tsp. thyme
1/4 tsp. ground cloves
1/2 tsp. parsley flakes
1/2 tsp. salt

Cut and trim leg of lamb into 2 inch squares. Place in bowl with grated onion, wine and salt and pepper. Marinate 6-8 hours. Drain and thread on skewers alternately with pieces of tomato, onion, mushroom and green pepper. Grill or broil, basting frequently with mixture of melted butter, thyme, cloves, parsley and salt. Grill until meat is fairly pink in center. Do not permit it to dry out. Serve with rice. Serves 6.