Summer time treat: My Marinade for Lamb or Chicken Shiska-bob
Combine in a shallow covered glass dish (of a size to hold 2 lbs. meat in a single layer):
¼ c olive oil
¼ c red wine vinegar
2 teaspoons salt
½ teaspoon black pepper
2 teaspoons crushed rosemary
½ teaspoon marjoram
½ teaspoon thyme
1 clove garlic crushed
½ cup chopped onion
¼ c chopped parsley
Let marinade sit at room temperature for about 30 minutes.
Then to it, add 2 lbs. boneless lamb or chicken that has been cut into 1 inch cubes.
Stir. Meat should be in one layer in the dish.
Cover and refrigerate overnight, stirring it around once or twice during that time.
String closely on skewers, alternating with pieces of onion and green pepper, allowing the onion or pepper to overlap or wrap around the meat as may be.
Make a separate skewer with chunks of tomatoes and a skewer with chunks of pineapple.
Grill over hot coals until the lamb is done, basting the meat at least once with butter.
Serve hot over rice, with a lovely green salad.