Shish Kabob
Ingredients
1 C. minced onions
1/4 C. chopped parsley
1/2 C. vegetable oil
2 tsp. salt
2 tsp. paprika
3 lbs. boneless leg of lamb, cut in 11/2 inch cubes
Cooking Instructions
Combine all ingredients in large sturdy plastic bags. Close securely and place bags in large container. Refrigerate 24 hours, turning bags occasionally; drain. Thread meat cubes 1/2 inch apart on metal skewers. Turning skewers occasionally, grill over hot coals or broil 5 inches from heat source 12 to 15 minutes for medium doneness or until lamb is done as desired. Makes 6 servings.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)