Ingredients:
2 lb Boneless leg of lamb
5 lg Onions
1/4 c Chopped parsley
3 T Extra-virgin olive oil
3 T Cider vinegar
1 t Ground cumin, optional
1/2 t Red pepper flakes
1/4 t Salt
1/4 t Ground black pepper
2 Green bell peppers
10 Plumb tomatoes
Cooked rice - optional
Serves 6
Method:
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