1 c. vegetable oil
1 medium onion, chopped
1/2 c. lemon juice
1/2 c. minced fresh parsley
3 to 4 cloves garlic, minced
2 tsp. salt
2 tsp. dried marjoram
2 tsp. dried thyme
1/2 tsp. pepper
2 lbs. boneless lamb, cut into 1-inch cubes
1 medium red onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
In a bowl, combine the oil, chopped onion, lemon juice, parsley, garlic, salt, marjoram, thyme and pepper.
Pour 1 c. into a large resealable plastic bag; add the lamb. Seal the bag and turn to coat; refrigerate for 6 to 8 hours.
Cover and refrigerate the remaining marinade for basting. Drain the marinade containing the lamb and discard.
On 8 metal or water-soaked wood skewers, alternately thread the lamb, onion and peppers. Grill, uncovered, over medium-hot
heat for 8 to 10 minutes on each side, or until the meat reaches the desired doneness, basting frequently with the reserved
marinade. Serves 8.