The distinctive flavour of this dish comes from the juice of onions. Add vegetables if you wish. 2 pounds lean boneless lamb ( shoulder or leg ), cut into 1 1/2 inch cubes 2 medium-size onions, cut in chunks 1/2 cup vegetable oil 1 bay leaf 1/2 tsp. thyme leaves 1 tsp. salt 1/8 tsp. rubbed sage 3 whole black peppers, crushed 1 cup dry sherry or dry red wine 1. Place lamb in a bowl.Grind onion in food processor, using finest blade, or whirl in blender until liquefied.
2. Combine onion with oil, bay leaf, thyme, salt, sage, pepper, and sherry; pour over lamb. Cover and refrigerate for 2 to 4 hours or until next day, stirring occasionally.
3. Lift meat from marinade and drain briefly ( reserve marinade ).
4. Divide meat equally among 6 sturdy metal skewers and place on a lightly greased grill 4 to 6 inchesabove a solid bed of glowing coals.
5. Cook, turning and basting frequently with reserved marinade, for 12 to 15 minutes or until lamb is well browned on all sides but still pink in center. Makes 6 servings.
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