Lamb Shish Kebab
|Leg of lamb/Shoulder of lamb||3 Pound (tender cut of lamb)|
|Onion||1 , thinly sliced|
|Red wine||1⁄2 Cup (8 tbs)|
|Tomato paste||3 Ounce|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Savory||1 Teaspoon, crumbled|
|Black pepper||1⁄2 Teaspoon|
|Hot red pepper||1⁄2 Teaspoon|
|Onions||12 Small, sliced into 1 inch cubes (or use 1 large)|
|Green bell peppers||3 , cut into 1 inch cubes|
Cut the meat into one-inch cubes.
Marinate with the onion, wine, tomato paste, oil, lemon juice and savory.
Cover and refrigerate overnight.
One hour before serving, add the remaining spices.
Spear the meat on skewers.
Alternate the meat with the cubed onion and green pepper.
Arrange the skewers on a grill over charcoal fire and cook, turning the skewers several times, until the meat is brown on all sides and cooked through.