CONNECT facebook twitter pintrest instagram e-newsletter

Lamb Shish Kebab

From Lynne Wilson


2 large yellow onions (3 medium)
1 29-oz can tomato sauce
1 clove garlic, peeled and minced
1 Tbsp. vinegar
2 Tbsp. oil
2 lbs. lamb, trimmed, cubed (1- to 1 ½-inch pieces)
1 -2 lbs. mushrooms, trimmed
4 large red or green peppers (or 2 of each)
1 -2 pints cherry tomatoes (or 4 to 6 firm tomatoes, cut into quarters)
Salt to taste


Peel the onions, cut them into quarters, and separate the quarters into pieces. Mix the onions, tomato sauce, garlic, vinegar, oil , and lamb in a large stainless-steel or glass bowl. Cover and marinate the refrigerator overnight (or for at least 8 hours).

Add the mushrooms to the marinade at least 1 hour before cooking. Stir to coat the mushrooms. Cut the peppers into eights.

Place the mushrooms, peppers, tomatoes, onions, and lamb on the skewers, alternating them. Brush the skewers with marinade and sprinkle with salt. Broil, turning often, until done (about 10 minutes). Brush with marinade or melted butter while cooking, if desired. Serve with Rice Pilaf, Syrian pocket bread, and salad.