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1/2 c. lemon juice
3 cloves chopped garlic
2 bay leaves
1 lb. lamb chunks
12 cherry tomatoes
2 green peppers, cut into
1/4 c. olive oil
2 tsp. curry powder
1/2 tsp. salt
8 small onions. peeled
1 large sweet potato, cut into
1-inch chunks

Combine lemon juice, oil, garlic, curry, bay leaves and
salt in a 2 quart glass bowl. Add lamb and stir to coat with
marinade. Cover and allow lamb to marinate in fridge 3 hours
or more, stirring occasionally. Remove lamb from bowl.
Reserve marinade. Thread lamb, onion, tomato, potato and green
pepper alternately on 6 to 8-inch wooden or metal skewers,
preferably wooden. Brush liberally with reserved marinade.
Arrange kabobs on 10-inch round baking dish with skewers
overlapping the edges of the dish at each end. Microwave on
Cook for 8 to 10 minutes, basting with marinade after 4 min-
utes. Cover and let set, covered, for 5 minutes.

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