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INGREDIENTS:
• Boned leg of spring lamb [1/2 lb. per person served]
• 1 green bell pepper [chopped
• 2 medium red or yellow onions [chopped]
• 1/2 cup chopped Armenian or Italian parsley
• 1 teaspoon minced garlic
• 2 tablespoons chopped fresh mint leaves
• Salt and pepper to taste
• 1 cup dry red wine
PREPARATION:
• Remove all the fat and tendenous gristle from the lamb and cut into 2 inch cubes. Combine with the rest of the ingredients into a covered glass casserole and let the flavors marry for 24 hours. Arrange the lamb on skewers. Turning often, barbeque over very hot coals until brown on the outside. [Do not use hickory or mesquite woods for coals, and do not overcook]
* If you wish you may alternate with the pieces of meat on the skewers chunks of bell pepper, onion, mushrooms and/or cherry tomatoes.
* The remaining onions, peppers, parsley and etc. in the marinade can be used in a bulghour pilaf, which with an Armenian green salad, makes an excellent companion dish for the shish kebab.

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