Recipe for cooking skewered lamb and vegetables

Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Meats

"Shish" means "skewered," and "kabob" means "meat" in Arabic. They are usually served on a bed of hot cooked rice or rice pilaf. Pass the Greek olives.

1 lb. boneless lamb shoulder, cut into 1-in. cubes
1/4 c. lemon juice
2 Tbsp. olive oil
2 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
1 med. green bell pepper, cut into 1-in. pieces
1 med. onion, cut into eighths
1 c. cubed eggplant

Place lamb in nonreactive bowl. Mix lemon juice, oil, sat, oregano and pepper; pour over lamb. Cover and refrigerate, stirring occasionally, at least 6 hours.

Remove lamb; reserve marinade. Thread lamb on 4 (11-in.) metal skewers, leaving a space between each piece of meat.

Set oven to broil or 550 degrees fahrenheit. Broil lamb with tops about 3 in. from heat 5 mins. Turn; brush with reserved marinade. Broil 5 mins. longer.

Alternate green pepper, onion and eggplant on 4 (11-in.) metal skewers, leaving space between vegetables. Place vegetables on rack in broiler pan with lamb. Turn lamb again; brush lamb and vegetables with reserved marinade. Broil kabobs, turning and brushing twice with marinade, until brown, 4 to 5 mins.

Serve with fresh fruit if desired.

Yields 4 servings.