Turkish Lamb Kabob

March 8, 1974

1 and 1/2 cup salad oil

2 tablespoons vinegar

2 tablespoons lemon juice

1 teaspoon dry mustard

1/4 teaspoon thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1 and 1/2 cup grated onion

2 pounds boneless lamb shoulder, cut in 1 and 1/2-inch cubes

1 large tomato, quartered

2 medium green peppers, cut 1 and 1/2inch squares

8 large mushrooms

Blend salad oil, vinegar, lemon juice, seasonings an grated onion. Add lamb cubes, let stand several hours or overnight in refrigerator. Drain and save marinade. Quarter tomato and cut green pepper into squares.

Thread on each of four 12-inch metal skewers the following: lamb cube, green pepper square, mushroom, lamb cube, tomato wedge, , lamb cube, mushroom, green pepper square, lamb cube, and green pepper square.

Brush threaded skewer with marinade. Place lamb kabobs on rack in broiling pan. Broil three inches from heat for 12 minutes. Turn and broil for an additional 8 to 10 minutes or until done. Serves 4 to 6.

Note: When broiling outdoors make sure the coals are glowing, not flaming. Place kabobs on rack over grill, brush with marinade sauce turn after 12 to 15 minutes. Brush with marinade again and grill on second side until done.