Shish Kebab #2
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
MEAT AND VEGETABLES: 2 lbs boneless leg of lamb, all visible fat and gristle removed 10 Roma tomatoes 4 large onions, quartered
2 green peppers, cut into 2" pieces MARINADE: 1 onion, thinly cut lengthwise 1/2 tsp red pepper flakes
1/4 tsp salt 1/4 tsp ground black pepper 1/4 C chopped parsley
3 T extra-virgin olive oil 3 T apple cider vinegar 1 tsp ground cumin (optional)



1 MEAT: To prepare meat, cut lamb into 1-1/2" cubes. Wash and prepare tomatoes, onions and green peppers. Cover and refrigerate.
2 MARINADE: To prepare marinade, combine onions, red pepper flakes, salt, pepper, parsley, oil, vinegar and cumin. Mix well. Add cubed lamb and stir to coat evenly. Cover and refrigerate several hours or overnight.
3 Thread meat through centers onto skewers. Thread tomatoes, onions and green peppers on separate skewers to allow for individual cooking times. Grill kebabs over hot coals, turning occasionally in order to cook lamb evenly. Then place vegetable skewers over coals and cook until tender. Test for doneness. Serve skewers over bed of rice.

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