Armenian Lamb Kebabs

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4 cups "boned-out" leg of lamb, cut in 2-inch cubes

Marinade:
1/3 cup olive oil
1 cup red wine vinegar
1 Medium yellow onion, sliced
1/8 teaspoon garlic salt (optional)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon oregano
1/4 teaspoon thyme (optional)

Shish kabob:
large green (Bell) pepper, cut in pieces
Mushroom caps
Tomatoes cut in quarters
Onion, peeled, cut in pieces
Canned, drained pimento
Salt, pepper (to taste)

Trim off fat from lamb. Place meat in a bowl
containing a marinade made by mixing together
the olive oil, vinegar, onion and seasonings.
Cover, refrigerate several hours or overnight,
turning meat occasionally. Arrange lamb on
skewers alternately with vegetables. Brush lightly
with marinade. Cook on outdoor grill over coals.
Turn, basting frequently with marinade until meat
is done (15 minutes or longer depending on size of
cubes). Season as desired. Push cooked lamb and
vegetables off skewers onto plate with a fork.
Serve with rice pilaf and green salad.

Serves 8.

Source: Evening Independent newspaper, May 25, 1966