On Mon, 30 May 2005 01:54:08 -0500, Damsel > wrote:

>Wayne Boatwright > said:
>
>>Carol, the best cut to use for lamb kabobs is the leg; the next best choice
>>is the shoulder cuts with the fat removed. The cubes should be cut into 1 to
>>1½ inch cubes. Marinate the meat overnight to as long as 48 hours for best
>>results.
>
>Bless your pea-pickin' heart, Wayne.

I used this marinade for mine and it was GREAT:

Penzey's Greek Seasoning Mix
Lemon Juice
Olive Oil
Garlic

Whip that all up then toss it with the lamb to marinade. We loved it.

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near