Hearty Lamb Kebabs
|Boneless lamb leg||2 Pound (900 Gram)|
|Onions||2 , chopped|
|Olive oil||125 Milliliter (1/2 Cup)|
|Spanish onion||1 Large|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Tomatoes||3 , peeled and chopped|
|Italian bread slices||4 (Toasted)|
|Grated parmesan cheese||50 Milliliter (1/4 Cup)|
Place lamb, chopped onions, rosemary, 1/4 cup (125 ml) oil and bay leaves in bowl; mix and marinate 1 hour on countertop.
Alternate pieces of lamb and Spanish onion on skewers; place on ovenproof platter and set aside.
Heat remaining measure of oil in frying pan.
Cook garlic and tomatoes 7 to 9 minutes over medium heat; season well.
Reduce heat and simmer.
Place skewers in oven and broil 5 to 6 minutes 6 in (15 cm) from top element.
Spread tomato mixture over toasted bread slices and top with cheese; place in ovenproof dish.
Turn skewers over; broil another 5 to 6 minutes.
Place bread beside skewers and broil, but for only 3 to 4 minutes.