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     title: marinated lamb kabobs
categories: appetizer, entree
  servings: 50

    1/3 c  vinegar
      2 t  thyme
      2 t  rosemary
      1 t  oregano
      6 ea bay leaf
      1 t  black pepper
    1/4 c  garlic
      2 t  dijon mustard
      1 c  parsley
    1/3 c  scallions
      4 c  olive oil
     18 lb boneless lamb
      9 ea red bell pepper
     24 ea onion
      1 t  salt

combine vinegar, thyme, rosemary, oregano, bay, pepper, garlic, and dijon
mustard in a food
processor
process until well blended
add parsley and scallions-mix well
with machine running, add oil in a thin-steady stream and process until
thickened
thread lamb, peppers, and onions onto skewers
pour marinade over kabobs
cover and chill for 4-24 hours, turning often
remove from marinade, drain well
season to taste with salt and additional pepper
broil or grill to desired doneness
serve hot, on the skewer

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