1/3 c vinegar
2 t thyme
2 t rosemary
1 t oregano
6 ea bay leaf
1 t black pepper
1/4 c garlic
2 t dijon mustard
1 c parsley
1/3 c scallions
4 c olive oil
18 lb boneless lamb
9 ea red bell pepper
24 ea onion
1 t salt
combine vinegar, thyme, rosemary, oregano, bay, pepper, garlic, and dijon
mustard in a food
processor
process until well blended
add parsley and scallions-mix well
with machine running, add oil in a thin-steady stream and process until
thickened
thread lamb, peppers, and onions onto skewers
pour marinade over kabobs
cover and chill for 4-24 hours, turning often
remove from marinade, drain well
season to taste with salt and additional pepper
broil or grill to desired doneness
serve hot, on the skewer
