Ingredients
1 cup canola oil1 medium onion, chopped1/2 cup lemon juice1/2 cup minced fresh parsley3 to 4 garlic cloves, minced2 teaspoons salt2 teaspoons dried marjoram2 teaspoons dried thyme1/2 teaspoon pepper2 pounds boneless lamb1 medium red onion, cut into wedges1 large green pepper, cut into 1-inch pieces1 large sweet red pepper, cut into 1-inch pieces
Preparation
In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.
