| |
1 1/2 c vegetable oil
|
| |
1/3 c lemon juice
|
| |
1/4 c parsley
|
| |
2 t salt
|
| |
1 1/2 t oregano
|
| |
5-7 lb leg lamb, 1.5 inch cubes
|
| |
16 small mushroom caps
|
| |
1 green pepper, 1 inch pieces
|
| |
16 small tomatoes
|
|
|
| |
1/3 c wine vinegar
|
| |
1 clove garlic
|
| |
1 c chopped onions
|
| |
1 t pepper
|
| |
1/2 t thyme
|
|
