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| Mixed Meat Kabobs 3/4 cup of dry red wine
1/4 cup of corn oil
2 cloves garlic, crushed
1 teaspoon of dried oregano leaves
1 teaspoon of salt
1/2 teaspoon of pepper
1 pound of boneless lamb
1 pound of boneless beef top round
1 small eggplant, peeled
1 pint of cherry tomatoes
1 green pepper, cut into 1 inch squares |
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Mix together wine, corn oil, garlic, oregano, salt and pepper in large shallow dish. Trim excess fat from lamb and beef; cut into 1 1/2 inch cubes and add to marinade. Cover and marinate in refrigerator for 3 hours, or overnight, turning occasionally. Cut eggplant into 1 inch cubes; sprinkle additional salt evenly over eggplant. Arrange meat, eggplant, cherry tomatoes and green pepper alternately on skewer' grill or place on rack. Broil 3 - 4 inches from heat, turning occasionally, 12 - 15 minutes until desired doneness. Serves 8
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