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Greek Lamb Kabobs

1 Onion; chunked up
2 Cloves garlic; minced
1 tb Rosemary; crumbled
2 lg Lemons; juice of
3/4 c Olive oil
Salt/pepper; to taste
Lamb cubes
Bell pepper squares
Cherry tomatoes
Onion wedges

Put all the marinade ingredients in a blender or food processor and blend. It will be pretty thick. Marinate your lamb cubes overnight in the fridge, or a couple of hours at room temperature. Thread on skewers with squares of bell pepper, cherry tomatoes and onion wedges. Grill over charcoal, medium-rare to medium. Serve with rice and a salad. Put tomatoes, cucumbers, black olives and feta on the salad (anchovies if you like them) and make a vinaigrette with olive oil, red wine vinegar, garlic and oregano for a good Greek salad. Warm pita bread.

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