1 (8 oz.) container plain yogurt 2 Tbsp. lemon juice 1 tsp. olive oil 1 large onion, minced 1/2 c. chopped mint leaves 2 Tbsp. chopped fresh coriander or parsley salt and pepper to taste hot cooked rice 1/4 tsp. cayenne pepper 2 lb. boned leg of lamb or beef sirloin, cut into cubes 18 cherry tomatoes 2 green peppers, cut into chunks 18 small white onions, peeled 18 medium mushrooms Combine yogurt, lemon juice, olive oil, onion, mint, coriander, salt, pepper and cayenne pepper in large bowl. Add meat to marinade; refrigerate 4 to 5 hours for lamb, overnight for beef. Remove from refrigerator 2 hours before cooking. Just before cooking, arrange meat on skewers alternately with tomatoes, green peppers, onions and mushrooms. Place on grill 3 inches above coals, which should be red hot but not flaming. Cook 5 minutes on each side, turning skewers to brown meat evenly. Serve with rice. Serves 6 people..
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