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Manoush Simonian's Shish Kebab

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      Title: MANOUSH SIMONIAN'S SHISH KEBAB
 Categories: Armenian, Lamb, Posted-mm
      Yield: 6 Servings
 
      2 lb Boneless leg of lamb
      5 lg Onions
    1/4 c  Chopped parsley
      3 tb Extra-virgin olive oil
      3 tb Cider vinegar
      1 ts Ground cumin, optional
    1/2 ts Red pepper flakes
    1/4 ts Salt
    1/4 ts Ground black pepper
      2    Green bell peppers
     10    Plumb tomatoes
           Cooked rice - optional
 
  Source:Reflections of an Armenian Kitchen
  
  Remove all visible fat and gristle from lamb and cut into 1 1/2"
  cubes.
  
  Thinly slice 1 onion. Combine sliced onion, parsley, olive oil,
  vinegar, cumin, red pepper flakes, salt and pepper. Mix well. Add
  lamb cubes and stir to coat evenly. Cover and refrigerate several
  hours or overnight.
  
  Cut remaining 4 onions in quarters. Cut bell peppers into 2-inch
  pieces.
  
  Thread lamb cubes onto skewers. Thread tomatoes, onions and bell
  peppers onto separate skewers to allow for individual cooking times.
  Grill lamb kebabs over hot coals, turning occasionally to cook lamb
  evenly, about 15 minutes. Then place vegetables over coals and cook
  until tender, about 5 to 10 minutes. Serve skewers over a bed of rice.
  
  From the recipes files of suzy@gannett.infi.net
 
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