Ingredients
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2 lbs lean leg of lamb, cut into 2-inch cubes (or use 2 pounds boneless pork)
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1 cup red wine (not red wine vinegar)
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1/2 cup olive oil
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1/4 cup fresh lemon juice
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1 tablespoon liquid honey
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2 tablespoons fresh minced garlic
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2 tablespoons dried oregano
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2 teaspoons seasoning salt
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1 teaspoon black pepper
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20 large button mushrooms (might use more or less)
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20 cherry tomatoes (might use more or less)
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1/4 cup olive oil
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10 -12 wooden bamboo skewers (soaked in water for 30 minutes before threading, you might use less than 10 skewers)
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2 large red onions, cut into 8 pieces
Instructions
- In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
- Place the lamb in a large glass bowl.
- Pour the wine sauce over the lamb; toss to coat well.
- Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
- Lightly oil the grill and preheat.
- Remove the lamb from the marinade (discard marinade).
- Soak the wooden skewers in water for 30 minutes before threading.
- Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
- Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
- Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
- Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
- DELICIOUS!