Lamb Shish Kebabs

Ingredients

• 8  cherry tomatoes 
• 0.3 cup cooking wine dry red
• 4  garlic cloves minced
• 1 inch bell pepper green
• 1.5 pounds boned leg of lamb lean cubed
• 2 tablespoons juice of lemon 
• 1.5 tablespoons mint flakes dried
• 2 teaspoons olive oil 
• 1 large onion cut into 6 wedges
• 1.5 tablespoons oregano dried

Equipment

• sauce pan
• grill
• ziploc bags
• skewers

Directions

1. Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag; add lamb, and seal bag. Marinate in refrigerator 12 to 24 hours.
2. Remove lamb from bag, reserving marinade.
3. Place marinade in a saucepan. Bring to a boil; remove from heat. Thread lamb, pepper, tomatoes, and onion alternately onto 12 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
4. Place kebabs on rack; grill, covered, 5 minutes on each side or until lamb is desired degree of doneness, turning and basting kebabs frequently with marinade.