shish kabob

Marinade:
2/3 cup corn oil
1/3 cup vinegar
1 teaspoon salt
1/2 teaspoon rosemary
1/4 teaspoon pepper
1 bay leaf
1 clove garlic, sliced

Kabobs:
1 pound boneless lamb or high quality beef cut into 1-1/2 inch cubes
6-8 small white onions, parboiled
1/2 pound mushroom caps
Cherry tomatoes
1 medium green pepper, cut into squares

Combine ingredients for marinade in a shallow dish. Add meat and vegetables. Cover and marinate in refrigerator at least three hours, turning frequently. Arrange marinated meat and vegetables alternately on metal skewers. Broil three inches from heat, turning occasionally, about 15 minutes or until tender. Makes about four servings.

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