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6 white
onions
2 green
bell peppers, cut into squares
2 red bell
peppers, cut into squares
3 1/2
pounds lean lamb, cut in cubes
2 cups
olive oil
lemon
juice from 4 lemons
2 bay
leaves
salt and
pepper to taste
1 bunch of
parsley, chopped
pine nuts,
toasted for garnish (optional) |
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Method :
Slice 2 of
the onions into squares similar in size to the peppers. Finely chop 3 of
the onions and press to save the onion juice. Discard the onion solids.
Reserve the remaining 1 onion. Place the lamb cubes in a medium bowl. In
a separate bowl, blend the olive oil, onion juice, lemon juice, and bay
leaves together. Season with salt and pepper. Pour the marinade over the
lamb, making sure to completely cover all of the lamb. Place in the
refrigerator overnight. To cook the shish kebab, alternately thread
lamb, peppers, lamb, and onion on bamboo skewers until each skewer is
full. Heat a sauté pan to medium heat. Place a few skewers in the pan
and cook, turning each skewer to brown all four sides. When cooked,
place each skewer on a bed of rice. Slice the
remaining raw onion and mix with chopped parsley. Garnish the skewers
with mixed sliced onion and parsley and toasted pine nuts.
Makes 6-8 servings
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