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. 

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