Manoush Simonian's Shish Kebab
Serves 6
 
2 pound Boneless leg of lamb
5 large Onions
1/4 cup Chopped parsley
3 Tablespoon Extra-virgin olive oil
3 Tablespoon Cider vinegar
1 teaspoon Ground cumin, optional
1/2 teaspoon  Red pepper flakes
1/4 teaspoon  Salt
1/4 teaspoon  Ground black pepper
2 Green bell peppers
10 Plumb tomatoes
Cooked rice - optional
 
Remove all visible fat and gristle from lamb and cut into 1 1/2" cubes. Thinly slice 1 onion. Combine sliced onion, parsley, olive oil, vinegar, cumin, red pepper flakes, salt and pepper. Mix well. Add lamb cubes and stir to coat evenly. Cover and refrigerate several hours or overnight. Cut remaining 4 onions in quarters. Cut bell peppers into 2-inch pieces. Thread lamb cubes onto skewers. Thread tomatoes, onions and bell peppers onto separate skewers to allow for individual cooking times. Grill lamb kebabs over hot coals, turning occasionally to cook lamb evenly, about 15 minutes. Then place vegetables over coals and cook until tender, about 5 to 10 minutes. Serve skewers over a bed of rice.