Barberian's Shish Kabob
Ontario Pinot Noir wine 60 ml
1/4 cup tomato juice 60 ml
1/4 cup olive oil 60 ml
4 garlic cloves crushed
1 tsp dried oregano 5 ml
½ tsp black pepper 2 ml
1/4 cup parsley chopped 50 ml
4 ½ lb. leg of lamb 2 kg
3 medium onions
2 green peppers quartered
2 red peppers quartered
4 firm tomatoes quartered
1 tsp parsley chopped 5 ml
2 tsp Sumac 10 ml
(or squeezed lemon to taste)
salt and pepper to taste
Bone leg of lamb, remove gristle, cut into 1 1/2" cubes (you should have 2 lb.
of cubed lamb.) Quarter onions. In a glass, porcelain or enamel bowl or
container, combine the first seven ingredients. Add onions & lamb, cover and
refrigerate for at least 4 hours.
Remove from refrigerator and add green and red peppers to the
marinade and bring to room temperature. Ten minutes before assembly (on the
skewer) add tomatoes to the marinade.
One 4 large skewers or ornamental grill "swords" skewer lamb,
onions, peppers and tomatoes, alternating for color and keeping the tomatoes
closest to the handle for slowest cooking (8 oz meat per serving).
Grill over charcoal 10-15 minutes, turning frequently until
lamb is firm, browned but still pink on the inside and vegetables are "roasted."
Combine onions, parsley, salt & pepper, sumac (or lemon juice) and let sit for a
few minutes. Serve kabobs on this bed of finely sliced onions, chopped parsley
and sumac combination.
Chef Harry Barberian