Armenian Shish Kebabs
|Lean lamb||2 Pound, cut into 1.5 inch cubes|
|Green pepper||1 , seeded|
|Red pepper||1 , seeded|
|White onions||12 Small, halved|
|Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Garlic||1 Clove (5 gm), crushed|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
Place meat in a mixing bowl and pour over the marinade.
Mix well, cover and stand for at least 3-4 hours.
Cut peppers into 1 1/2 inch pieces.
Drain meat and place on skewers alternating with pieces of pepper and halved onions.
Barbecue over hot coals for approximately 20 minutes or until meat is tender.
Turn kebabs frequently and baste with the marinade while cooking.