Lamb Kebabs & Rice

By Addie

The way that Grandma piled the vegetables and lamb onto a mound of rice, it always looked like a feast.”

MY NOTES: Do not make shish-kababs. Just cook everything on the grill, cut up as directed, and serve it on the rice. Cook the veggies on a vegetable grill tray so they don't fall through.

Ingredients

• 1 large onion, chopped
• 2/3 cup dry red wine, OR
• 1/3 cup red-wine vinegar and 1/3 cup vegetable broth
• 3 tablespoons each olive oil and chopped fresh parsley
• 3 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
• 3 medium green bell peppers, quartered
• 3 medium red onions, quartered
• 12 Italian plum tomatoes
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• Hot cooked rice

Preparation

Step 1

Combine onion, wine, olive oil and parsley in a large bowl and mix well. Add lamb and stir to coat. Chill, covered, for 4 to 6 hours.


Preheat the grill to medium.


Remove lamb from marinade, reserving marinade. Thread lamb on metal skewers. Thread bell peppers on separate skewers. Repeat the procedure with the red onions and tomatoes.


Arrange lamb, bell pepper and red onion skewers on grill. Grill 4 inches from heat, turning and brushing occasionally with reserved marinade, for 10 minutes.


Arrange the tomato skewers around the outside edges of the grill. Sprinkle the meat, vegetables and tomatoes with salt and black pepper. Grill, turning and brushing occasionally with the reserved marinade, for 5 minutes. Serve on a bed of rice.
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Grandma's Secret Tip:

Grandma told us that, in Russia, these skewers are called "shashlik" and the lamb is seasoned with dill for added flavor. As a variation, she sometimes added 1 teaspoon fresh or dried dill to the red-wine mixture before adding the lamb.