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Name: Manoush Simonians Shish Kebab
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Ground cumin, optional; 1/4 ts Salt; 1/4 ts Black Pepper ground; 3 tb Extra-Virgin Olive Oil; 5 lg Onions; 3 tb Cider vinegar; 1/4 c Chopped parsley; 2 Green bell peppers; 1/2 ts Red pepper flakes; 10 Plumb tomatoes; 2 lb Boneless leg of lamb; Cooked rice - optional

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INGREDIENTS

1 ts Ground cumin, optional
1/4 ts Salt
1/4 ts Black Pepper ; ground
3 tb Extra-Virgin Olive Oil
5 lg Onions
3 tb Cider vinegar
1/4 c Chopped parsley
2 Green bell peppers
1/2 ts Red pepper flakes
10 Plumb tomatoes
2 lb Boneless leg of lamb
Cooked rice - optional

INSTRUCTIONS

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 suzy@gannett.infi.net Posted to MealMaster Recipes List, Digest #162 Date: Tue, 11 Jun 1996 12:45:13 -0400 (EDT) From: suzy

NOTES

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Manoush Simonians Shish Kebab

1 ts Ground cumin, optional
1/4 ts Salt
1/4 ts Black Pepper ground
3 tb Extra-Virgin Olive Oil
5 lg Onions
3 tb Cider vinegar
1/4 c Chopped parsley
2 Green bell peppers
1/2 ts Red pepper flakes
10 Plumb tomatoes
2 lb Boneless leg of lamb
 Cooked rice - optional

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 suzy@gannett.infi.net Posted to MealMaster  Recipes List, Digest #162    Date: Tue, 11 Jun 1996 12:45:13 -0400 (EDT)    From: suzy <suzy@gannett.infi.net>

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Nutrition

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Serving Size: 1 Serving (346g)
Recipe Makes: 6 Servings

Calories: 642
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 642

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