2 medium red bell peppers, cut into 1-inch thick strips
3 small yellow squash, cut into 1-inch thick pieces
1/2 pound large fresh mushrooms
Directions
Trim excess fat from lamb and cut into 1-1/2 inch cubes
Place
cubes in a medium-size bowl
Combine wine, parsley, garlic,
Worcestershire sauce, pepper, and thyme
Pour over lamb; cover
and refrigerate for 8 hours, turning occasionally.
Remove lamb from marinade and set aside
Transfer marinade
to a small saucepan and bring to a boil
Reduce heat and simmer
5 minutes; set aside.
Curl red pepper strips around squash pieces and arrange
alternately with mushrooms and lamb on the kebob skewers
Brush skewers with marinade and rotate for 15 minutes or until
lamb is just pink in the center.
