⅛ teaspoon thyme
½ teaspoon salt
⅛ teaspoon pepper
½ cup chopped onion
4 tomatoes
2 medium green peppers
1 can small whole onions
Blend salad oil, vinegar, lemon juice, seasonings and chopped onion in bowl. Add lamb cubes, let stand several hours, or over night, in the refrigerator. Drain. Thread cubes of lamb on 8 skewers. Quarter tomatoes, cut green peppers in 1-inch squares. Thread tomato wedges, green pepper squares and whole onions on 8 remaining skewers. Brush with marinating mixture. Place lamb kabobs on rack in broiler pan. Broil 3 inches from heat for 12 minutes. Turn. Place vegetable kabobs on broiler rack. Broil additional 10 to 12 minutes or until meat and vegetables are done. 6 servings.
Leg of Lamb—Puffy Mint Pears
