Ingredients

2 lbs. (900 g) boned leg of lamb or beef cut into 1 inch (2.5 cm) cubes
2 Tbsp. olive oil
3 Tbsp. lemon juice
1 lg. onion, grated
Salt and pepper to taste
1/2 Tbsp. thyme leaves
6 long skewers
3 med. tomatoes, halved
2 green peppers, seeded and quartered
8 med. mushrooms, peeled
6 pearl onions, peeled

Cooking Instructions

Preheat broiler or have charcoal fire ready after the meat has been marinated. Place meat in a bowl, add olive oil, lemon juice, grated onion, salt, pepper and thyme leaves. Mix well, cover and refrigerate for 4 to 5 hours for lamb, overnight for beef. Arrange meat on skewers alternately with tomatoes, peppers, mushrooms, and pearl onions. Broil preferably over charcoal, taking care to place skewers 3 in (8 cm) above the coals, which should be red hot but not flaming. Broil about 5 minutes on each side, turning the skewers so that meat browns evenly. Place skewers on a serving platter and serve.
 
 
 And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)