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 tablespoon minced garlic
2 tablespoons chopped fresh mint leaves
Salt and pepper to taste
1 cup dry red winePREPARATION:
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 refigerated for 8 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] [Live oak is best] , and do not overcook]
* If you wish you may alternate with the pieces of meat on the skewers with chunks of bell pepper, onion, mushrooms and/or cherry tomatoes. * The remaining onions, peppers, parsley and etc. in the marinade can be caramelized in a pan and used in a bulghour pilaf, which with an Armenian green salad. This makes an excellent companion dish for the shish kebab.
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