Recipe - Manoush Simonians Shish Kebab

2 pound Boneless leg of lamb
5 lg Onions
One fourth cup Chopped parsley
3 tablespoon Extravirgin olive oil
3 tablespoon Cider vinegar
1 teaspoon Ground cumin, optional
One half teaspoon Red pepper flakes
One fourth teaspoon Salt
One fourth teaspoon Ground black pepper
2 Green bell peppers
10 Plumb tomatoes
Cooked rice optional

Source:Reflections of an Armenian Kitchen

Remove all visible fat and gristle from lamb and cut into 1 1/2" cubes.

Thinly slice 1 onion. Combine cut or sliced up onion, parsley, olive oil, vinegar,
cumin, red pepper flakes, salt and pepper. Mix well. Add lamb cubes and
stir to coat evenly. Cover and refrigerate several hours or overnight.

Cut remaining 4 onions in quarters. Cut bell peppers into 2inch pieces.

Thread lamb cubes onto skewers. Thread tomatoes, onions and bell peppers
onto separate skewers to allow for individual cooking times. Grill lamb
kebabs over hot coals, turning occasionally to cook lamb evenly, about 15
minutes. Then place vegetables over coals and cook until tender, about 5 to
10 minutes. Serve skewers over a bed of rice.

From the recipes files of suzy@gannett.infi.net Posted to MealMaster
Recipes List, Digest #162

Date: Tue, 11 Jun 1996 12:45:13 0400 (EDT)

From: suzy suzy@gannett.infi.net