Ingredients
2-1/2 pounds boneless leg of lamb, cut into 1-inch cubesMARINADE:1/2 tablespoon dried parsley flakes1/2 tablespoon dried minced onion1 teaspoon salt1/2 teaspoon black pepper1/2 cup lemon juice1/2 cup white wine or broth of choice2 tablespoons soy sauceDIPPING SAUCE:1/2 cup canola oil1/2 cup lemon juice1 large onion, chopped2 garlic cloves, mincedSalt to tastePepper to tasteHot peppers to taste, chopped
Preparation
Combine marinade ingredients in shallow dish; add lamb and marinate overnight or at least 5 hours, turning lamb occasionally.
Drain and discard marinade. Thread lamb on skewers; broil or grill on medium-hot grill for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
For the dipping sauce, in a blender, add all the sauce ingredients. Cover and process on high until smooth. Serve with lamb.
