1cupgreen bell pepper (diced - Note: Diced red onions, zucchini, red or yellow bell peppers, eggplant and cherry tomatoes may be used in this recipe.)
1cupfresh parsley( minced)
2-3largegarlic cloves (finely minced)
about 2tsp.salt
about 1tsp.black pepper
½cupinexpensive red wine, such as Carlo Rossi burgundy (or juice of one large freshly squeezed lemon)
¼cupolive oil
Instructions
In a medium (non-corrosive) bowl, combine cubed lamb, onions, bell pepper, parsley and garlic. Add salt and pepper. Pour wine (or lemon juice) and olive oil over lamb and vegetables, then mix well. Cover tightly, refrigerate, and allow to marinate 6-24 hours. Mix occasionally.
Thread meat onto skewers or alternate with pieces of onions and bell peppers (and other vegetables, if used).
Place skewers on hot grill over hot coals or under hot broiler. Turn as needed to cook uniformly on all sides until the meat is medium doneness (browned well on the outside and still pink on the inside).