- 1 lrg Onion, peeled and cut into 1/8 inch slices & separated into rings
- 2 tbl Heavy cream
- 2 tbl Olive oil
- 4 tbl Lemon juice, fresh
- 2 tbl Salt
- 1/2 tsp Black pepper, freshly ground
- 2 lb Lamb, lean boneless, prefer from the leg, trimmed of excess fat and cut into 2 inch cubes
- 1 lrg Tomato, firm, ripe, cut crosswise into 4 slices
- 1 lrg Green pepper, cut into quarters, seeded & deribbed
- Drop the onion rings into a deep bowl and sprinkle them with the olive oil, lemon juice, salt and pepper. Add the lamb and turn the pieces about with a spoon to coat them well. Marinate at room temperature for at least 2 hours, or in the refrigerator for 4 hours, turning the lamb occasionally.
- Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat a stove broiler to its highest point.
- Remove the lamb from the marinade and string the cubes tightly on 3 or 4 long skewers, pressing them firmly together. Thread the tomato slices and green pepper quarters alternately on a separate skewer. If you are broiling the lamb in a stove, suspend the skewers side by side across the length of a roasting pan deep enough to allow a 1 inch space below the meat.
- Brush the meat evenly on all sides with the cream. Broil 4 inches from the heat, turning the skewers occasionally, until the vegetables brown richly and the lamb is done to your taste. For pink lamb, allow about 10 minutes; for well done lamb, which is more typical of Middle Eastern cooking, allow about 15 minutes. Watch the vegetables carefully; they will take less time to cook than the lamb and should be removed when done.
- Slide the lamb off the skewers onto heated individual plates. Serve with pilav and the broiled tomato and green pepper.