Lamb Cubes in Onion Juice [barbecue]
Comments:	If desired alternately thread some pieces bacon, sweet green pepper pieces and/or cherry tomatoes along with lamb cubes.

2 pounds [1 kg] lean lamb, into 1-inch [2.5-cm] cubes 2 medium onions 1/2 cup [125 mL] salad oil 1 bay leaf 1 teaspoon [5 mL] salt 1/2 teaspoon [2.5 mL] thyme Pinch of sage 3 whole black peppercorns, crushed 1 cup [250 mL] Sherry or dry red wine

Transfer lamb cubes into an earthen bowl. Using the finest blade, run the onions through a food grinder. Then, through a cheesecloth, squeeze onion pulp all over meat cubes. Then, well mix in salad oil, bay leaf, salt, thyme, sage and crunshed black peppers. Pour in Sherry or dry red wine. Leave to marinate overnight, refrigerated. On the next day, preheat barbecue until charcoals become gray, almost white. Drain then thread lamb cubes onto skewers. Grill basting meat with marinade until done to taste, turning skewers once.