Iranian Shish Kebab
|Lamb||3 Pound, well trimmed, cut into large cubes|
|Yogurt||1 Cup (16 tbs)|
|Onion||1 Medium, grated|
|Powdered sumac||1 Tablespoon|
Place lamb in yogurt with onion and pepper to taste; marinate overnight or for 24 hours in refrigerator.
Thread on skewers and cook over hot charcoal for about 15 minutes, turning frequently.
Season with salt to taste and sprinkle with powdered sumac.
A separate skewer of tomatoes may be cooked for a shorter time and served with the meat.