|Small mushrooms||1 Pound, cleaned and stems trimmed|
|Boiling onions/6 small onions||24 Small|
|Green peppers||4 Large|
|Tomatoes/1 basket cherry tomatoes||6 Small|
|Lamb leg||9 Pound|
Have your meatman bone the leg of lamb and remove fat and gristle:€”or do this yourself.
To obtain the most uniform-sized pieces, you may want to cut the meat into cubes yourself.
In America, the meat is usually cut in about 1 1/2-inch cubes.
But in the Middle East, much smaller pieces are used€”about 1 inch or less; these broil quicker and may be more tender and juicy.
Cut unpeeled tomatoes into quarters; if cherry tomatoes are used, just remove stems and skewer whole.
Peel and parboil boiling onions until almost tender.
Cut regular onions in large wedges, then cut each wedge in half for easiest skewering.
Mushrooms can be destemmed if you want only caps, but whole stemmed ones are most easily skewered€”through the center of the stem.
Green peppers should be cut in wide strips which can be skewered through both ends, or in squares.
Because meat and vegetables have different cooking times, most cooks prefer to skewer each kind separately rather than alternating all the ingredients on one skewer.
Some cooks prefer to marinate the ingredients before cooking, particularly the meat so that it will be well-flavored.
(Marinating is not required for tenderizing.) Other cooks just brush the skewers with flavorful ingredients while they are cooking.
Olive oil, either in the marinade or as a baste, is a good idea to prevent the foods from drying and to give a glossy, attractive appearance.
You do not need definite measurements for marinade ingredients.
Some of the things often used in addition to olive oil are lemon juice or pieces of whole lemon including peel, a small amount (you don't want too liquid a marinade) dry red or white wine, garlic, and onion (either cut in large pieces or in the form of onion juice).
Greeks use oregano in copious amounts as a seasoning, the Turks sometimes use marjoram or thyme, and Arabs often like coriander or cumin.
Bay leaves are another good seasoning€”either in the marinade or inserted between pieces of food on the skewers; wedges of unpeeled lemon may also be cooked this way.
Meat may be marinated as long as overnight in the refrigerator, but probably 1 or 2 hours will be enough to flavor it well.
Cherry tomatoes, onions, mushrooms, and peppers should not be marinated more than 2 or 3 hours or they will get limp.
Don't marinate quartered tomatoes€”they will lose their juices and dilute the marinade.
You may skewer the foods and then marinate them, or marinate first and skewer just before cooking.
The skewered meat and vegetables may be broiled over charcoal, or placed in a broiler pan or on a broiler rack and cooked under the oven broiler (be sure it is thoroughly preheated).
Cooking times will vary, depending upon the size of the pieces of food.
Strive for a medium rate of cooking €”you don't want the kebabs to cook so slowly the food dries nor so fast it is charred on the outside and still raw inside.
Lamb should not be overcooked€”it is best when juicy and slightly pink inside.
Baste occasionally with oil or the marinade and salt the food as it cooks.