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Manoush simonian's shish kebab

Yield: 6 Servings

2 lb Boneless leg of lamb      5 lg Onions
1/4 c Chopped parsley      3 tb Extra-virgin olive oil
3 tb Cider vinegar      1 ts Ground cumin optional
1/2 ts Red pepper flakes      1/4 ts Salt
1/4 ts 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 sliced 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 2-inch 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

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More