1 c canola oil
1/2 c fresh lemon juice
1 medium onion, finely chopped
1/2 c minced fresh parsley (or 1 TB dried)
3 to 4 garlic cloves, minced
2 tsp salt
2 tsp marjoram
2 tsp thyme
1/2 tsp pepper
2 lb lamb stew meat (or beef)
1 medium red onion, cut into wedges
1 green pepper, cut into 1-inchi pieces
1 red pepper, cut into 1-inch pieces
DirectionsIn a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat Cover; refrigerate for 6 to 8 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Bring lamb to room temperature. On eight metal or soaked wooden skewers, alternately thread lamb and vegies. Grill, uncovered, over medium0high heat for 8 to 1- minutes or until done, turning twice. Baste with marinade while grilling.