Shish Kabobs

Ingredients

• 1 pint cherry tomatoes 
• 10 servings rice hot cooked
• 0.5 pound mushrooms fresh
• 2 tablespoons parsley fresh chopped
• 6 cloves garlic minced
• 4 medium size pasilla peppers green seeded cut into 1 1/2-inch pieces
• 5 pound leg of lamb boneless cut into 1 1/2-inch cubes
• 2 tablespoons juice of lemon 
• 0.5 cup olive oil 
• 1 large onion chopped
• 1 teaspoon oregano dried whole
• 10 ounce pearl onions 
• 0.5 teaspoon pepper 
• 1 cup port sweet
• 1 teaspoon salt 
• 2 teaspoons sugar 
• 0.5 cup vinegar 

Equipment

• grill
• skewers

Directions

1. Remove excess fat and fell (tissue- like covering) from lamb.
2. Combine next 11 ingredients in a large shallow container.
3. Add lamb; cover and marinate in refrigerator overnight.
4. Remove lamb from marinade; discard marinade. Alternate cubes of lamb with green pepper, mushrooms, pearl onions, and tomatoes on skewers.
5. Place kabobs on grill about 5 inches from medium coals. Grill 15 to 20 minutes, turning frequently.
6. Serve over hot cooked rice.