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INGREDIENTS:

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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