Recipe#26985

Title: SHISH KEBAB (Barbecued lamb)

Roy Talanian

7-9 lbs. leg of lamb
2-3 lge. onions, sliced
8 or 10 oz. wine
salt, pepper to taste
Vegetables:
3 or 4 tomatoes
3 or 4 green peppers
Sprinkle sliced onions with salt. Crush with hands and set aside. Bone and cube lamb in 1½-2" 
pieces. Cut out all gristle and muscle. If lamb has good flaky white fat, leave some on 
meat. Sprinkle cubes liberally with sliced onions and add approximately 5 oz. of wine. 
Mix well. Cover and let marinate in refrigerator 2 or 3 hours. Later add 3 or 4 more ounces of 
wine. Mix well, cover and refrigerate again until ready to cook.
When fire is ready, skewer meat and barbecue. Skewer vegetables on separate skewers as they 
will cook faster. Add cooked tomatoes to cooked meat, crushing them so juices will blend in 
with meat. Peel peppers, cut and serve on side.
Serves approximately 10-12