Cut leg of lamb or lamb shoulder into 1 1/2 inch cubes. Marinate for 24 hours in the sherry wine, oregano, garlic, onion juice, allspice, salt and pepper. After marinating for 24 hours, pour off the liquid and add 1 cup burgundy wine. Stir and let stand for one hour. Put on skewers and barbecue over slow fire for about 30 minutes, turning 4 times.
QUEENIE'S SHISH KEBAB 2 - Barbecued Cubed Lamb
By Queenie Malkasian Poochigian
2 lbs. leg of lamb or beef round, 2 cloves garlic, minced
cut in 1 1/2 inch cubes 1/2 teaspoon salt
1 large onion, cut in thin slices 1/2 teaspoon pepper
1 cup red wine 1/4 cup olive oil
Make a marinade of the onion, red wine, olive oil, minced garlic, salt and pepper. Add meat cubes and stir to coat. Let refrigerate over night. Put meat cubes on skewers and barbecue over slow fire for about 30 minutes, turning four times.
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4653.1mg||160 %|
|Potassium 67.6mg||2 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.5g|
|Protein 0.7g||1 %|
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Calories per serving: 19
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