Title: Shashlik #2
 Categories: Lamb, Meats, Russian, Wine
      Yield: 6 Servings
 
      4 lb Boneless lamb shoulder;
           -trimmed of all visible fat
           -and cut into 2-inch cubes
      4 sm Onions; root ends attached
           -cut into eighths
      1 lb Cherry tomatoes
      2    Yellow or red bell peppers
           -cored, seeded, and cut
           -into 1-inch squares
           Fresh rosemary sprigs; for
           -garnish

MMMMM--------------------------MARINADE-------------------------------
    2/3 c  Olive oil
    1/2 c  Lemon juice
    1/2 c  Dry red wine or sherry
      2    To 3 tabl. fresh rosemary or
      1 tb Dried
    1/2 sm Onion; finely chopped or
           -grated
      4    To 6 cloves garlic; peeled
           -and finely chopped
      1 ts Salt
           Freshly ground black pepper
    1/2 ts Red pepper flakes (optional)
 
  In a large, shallow non-metallic baking dish, combine marinade
  ingredients, stirring until well blended and creamy. Add lamb cubes
  and stir around until well coated. Cover and refrigerate 6 yours or
  overnight, stirring occasionally.
  
  Position barbecue rack about 5 inches above preheated coals. Thread
  lamb cubes onto metal skewers, leaving a small space between cubes so
  meat cooks evenly. Thread onion pieces, cherry tomatoes, and pepper
  squares onto separate skewers; brush with some remaining marinade.
  
  Arrange lamb skewers over center of coals and cook turning and
  basting with marinade occasionally, 17-20 minutes. Halfway through
  cooking time, add vegetable skewers to barbecue and cook, turning and
  basting with marinade, 8-10 minutes.
  
  Arrange skewers on long serving platter and surround with fresh
  sprigs of rosemary.  Serve with rice, salads, or other accompaniments.