Shish Kebab

Shish Kebab



6 servings


3 pounds Spring lamb
3 large Bell peppers
3 medium Onions

2 teaspoons Black pepper
2 teaspoons Salt
1 clove Garlic
1 cup Burgundy wine


Remove leg bone, fat and tissue from lamb.  Cut meat into 2” cubes using only solid meat.  Marinate for at least an hour.  Skewer meat alternately with onion and bell pepper pieces.  Broil over charcoal.  Serve immediately with pilaf, yolanchi and salad. 

More Recipes From This Chef

This is a great product that showcases the pistachio at its best in my mind, green, savory and awesome texture. This simple crumb can be made in minutes and stored in a jar for later use. Simply brush your favorite meats or seafoods with egg then sprinkle with the American
Just like your favorite coconut macaroons, these have all the chewey, gooey crispy texture you’ve grown to love but with all the nutrition that comes with eating green American Pistachios. Just mix and bake and you’re golden… well, green.