Marinated Lamb Kebabs

You will need 1 food processor, a fine mesh sieve, a medium baking dish, a large inert baking dish, a charcoal or gas grill and 12 metal skewers.

Chop or grate the onion in the food processor, place in the fine mesh sieve over a baking dish form, add the salt and stir well. The onion should release the juice into the baking bowl, the yield should be about 1/2 cup of onion juice. Then discard the onions.

Pour the juice into a shallow bowl. Add the oil, juice of one lemon, and pepper.

Add the meat pieces to the marinade form and stir so they are evenly coated with the marinade. Cover and marinate for 6-8 hours.

One hour before eating, remove the meat from the refrigerator. Heat the broiler.

Thread the meat onto the skewers, the pieces should only be lightly touching, not butted too close together. Grill the meat on a broiler about 13 cm from the heat source for about 15-20 min, until

the pieces of meat are only slightly pink inside. (Because the marinade imparts flavor and juiciness, meat that is cooked through or lightly toasted will still be juicy and tasty). Serve hot.

Offer pita, Afghan snowshoe naan, paper-thin lavash or Bedouin barley bread to wrap the meat in and pull it off the skewer.

from the skewer. Serve with “cutting board salsa”(mezair), olive salad, yogurt-.

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