1/3 cup vinegar
2 teaspoons thyme
2 teaspoons rosemary
1 teaspoon oregano
6 each bay leaf
1 teaspoon black pepper
1/4 cup garlic
2 teaspoons dijon mustard
1 cup parsley
1/3 cup scallions
4 cups olive oil
18 pounds boneless lamb
9 each red bell pepper
24 each onion
1 teaspoon salt
Servings: 50
1. 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.
2. 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.
Servings: 50
2 teaspoons thyme
2 teaspoons rosemary
1 teaspoon oregano
6 each bay leaf
1 teaspoon black pepper
1/4 cup garlic
2 teaspoons dijon mustard
1 cup parsley
1/3 cup scallions
4 cups olive oil
18 pounds boneless lamb
9 each red bell pepper
24 each onion
1 teaspoon salt
Servings: 50
1. 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.
2. 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.
Servings: 50
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