1/2 c. olive oil
1 1/4 c. Bacardi dark rum
Grated rind of 1 lemon
2 tbsp. lemon juice
1 1/4 tsp. salt
1/4 tsp. pepper
2 crushed garlic cloves
1/2 tsp. thyme
1/2 tsp. crumbled rosemary
1 leg of lamb (about 6 lbs), boned and cut in 1-inch cubes
1/2 lb. large mushrooms
2 (1 lb) cans small whole onions
1 lg. green pepper, cut in chunks

Stir oil, 1 cup rum, lemon rind, juice and seasonings in a large bowl. Add cubes; coat well. Cover. Chill for several hours, turning meat once or twice.

Alternate meat on skewers with onions, mushrooms, peppers. (Begin and end with meat.)

Broil slowly about 12 minutes over hot coals or under broiler; turn frequently, baste with marinade mixture. Place on hot platter.

Drizzle remaining rum over each skewer. Ignite.

Serves 6-8.

Submitted by: Karen LaValley