Cut the lamb into 1" chunks and place in a large bowl with a lid. Mix the olive oil, vinegar, oregano, basil, salt and garlic powder pour over the meat and turn once to coat the meat. Marinate meat for at least 12 hours, overnight if possible. Drain meat and reserve marinate. In a 2 quart sauce

Aaah, the Lamb Kabob recipe . Fire up the grill 'cause if there's anything we like more than food on a stick it's scrumptious food on a stick, marinated and grilled to perfection. Just add friends, and eat!

Stir together oil, lemon juice, garlic, salt, dill weed and pepper. Place meat in shallow glass dish; pour lemon juice mixture over meat. Cover tightly; refrigerate at least 4 hours, turning meat occasionally. Remove meat from marinade; reserve marinade. Cut corn into 2 inch pieces. Cut French bread

INGREDIENTS 1 cup olive oil 1/2 cup lemon juice 1 onion, chopped 2 cloves garlic, chopped 1 bay leaf 1 teaspoon parsley 1 teaspoon oregano 1 teaspoon thyme 1 teaspoon rosemary 16 (1-inch) cubes of lamb, cut from the leg 3 green peppers, cut into 1-inch squares 8 small boiling onions 8 mushrooms 1

Lamb Pineapple Kabob---- 2 pounds boneless lamb shoulder 6 tablespoons lemon juice 4 tablespoons salad oil 1 tablespoon grated onion 1 teaspoon chili powder 1 teaspoon ground singer 1 clove garlic, crushed 2 teaspoons curry powder 3 teaspoons salt 1 green pepper, cut in 2 inch squares 2 onions, cut

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