Manoush simonian's shish kebab
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless leg of lamb |
| 5 | larges | Onions |
| ¼ | cup | Chopped parsley |
| 3 | tablespoons | Extra-virgin olive oil |
| 3 | tablespoons | Cider vinegar |
| 1 | teaspoon | Ground cumin, optional |
| ½ | teaspoon | Red pepper flakes |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 2 | Green bell peppers | |
| 10 | Plumb tomatoes | |
| Cooked rice - optional | ||
Directions
Source:Reflections of an Armenian Kitchen Remove all visible fat and gristle from lamb and cut into 1½" 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@...