Source:Reflections of an Armenian Kitchen Remove all visible fat and gristle from lamb and cut into 1 1/2" cubes. Thinly slice 1 onion. Combine sliced onion, parsley, olive oil, vinegar, cumin, red pepper flakes, salt and pepper. Mix well. Add lamb cubes and stir to coat evenly. Cover and refrigerate several hours or overnight. Cut remaining 4 onions in quarters. Cut bell peppers into 2-inch pieces. Thread lamb cubes onto skewers. Thread tomatoes, onions and bell peppers onto separate skewers to allow for individual cooking times. Grill lamb kebabs over hot coals, turning occasionally to cook lamb evenly, about 15 minutes. Then place vegetables over coals and cook until tender, about 5 to 10 minutes. Serve skewers over a bed of rice. From the recipes files of firstname.lastname@example.org Posted to MealMaster Recipes List, Digest #162 Date: Tue, 11 Jun 1996 12:45:13 -0400 (EDT) From: suzy
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 474 (74%)|
|Amt Per Serving||% DV|
|Total Fat 52.7g||70 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 23.5g|
|Polyunsanturated Fat 11g|
|Cholesterol 103mg||32 %|
|Sodium 91.5mg||3 %|
|Potassium 644.2mg||17 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 11g|
|Protein 28.6g||41 %|
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Calories per serving: 642
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