From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 1/2 cup olive oil

  • 1/4 cup lemon juice

  • 1/4 cup minced fresh parsley

  • 1 small onion, chopped

  • 1 clove garlic, minced

  • 1 teaspoon salt

  • 1 teaspoon thyme

  • 1 teaspoon marjoram

  • 1/2 teaspoon pepper

  • 1/4 teaspoon celery seeds

  • 8 ounces lamb, cut into 1-inch pieces

  • Whole mushrooms

  • Onions, cut into wedges

  • Green bell peppers, cut into wedges

  • Carrots, cut into chunks


Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well.  Pour over the lamb in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally.  Drain, reserving the marinade.

Thread the lamb, mushrooms, onion wedges, green peppers and carrots alternately on skewers. Grill over hot coals until the lamb is done to taste and the vegetables are of the desired degree of crispness, turning and basting occasionally with the reserved marinade.

NOTE:  This recipe is also excellent with chicken or beef.

SERVINGS:  3 - 4

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