Ingredients2 - 2 1/2 pounds boned leg of lamb or shoulder
1/2 cup olive oil
2 Tablespoons lemon juice
1 Tablespoon light soy sauce
1 Tablespoon tomato paste
1/2 teaspoon oregano
1 Tablespoon fresh mint, chopped
2 cloves garlic, crushed
2 large onions
2 green bell peppers
4 small tomatoes
melted butter
Preparation1. Cut lamb into 1 1/2 inch cubes
2. Mix oil, lemon juice, soy sauce, tomato paste, oregano, mint and garlic. Pour over lamb.
3. Marinate 3 hours or overnight in refrigerator.
4. Peel onions and cut in half across the middle. Cut each half into quarters. Peel the layers to make
three pieces from each quarter.
5. Cut pepper in half and then in thirds lengthwise. Cut each piece across.
6. Arrange marinated lamb on skewers, alternating with pepper or onion.
7. Quarter tomatoes, place on separate skewers and brush with butter.
8. Grill lamb until lightly browned on all sides, about 15 minutes. Put tomatoes on during last half
of cooking time.
9. Keep a covered pot by the grill. Using a fork or a round of pita bread, slide lamb and vegetables
off the skewers and into the pot as they are done.
10. Serve over rice pilaf.