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What You Need:
(To Serve: 4)
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1 large onion, peeled and finely grated
1 tablespoon strained fresh lemon juice
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 pounds boneless leg or shoulder of lamb, trimmed of excess fat and cut into 1 - to 1½ - inch cubes
2 medium onions, cut into ¼ - inch-thick chunks
GARNISH
2 medium firm, ripe tomatoes, cut into eighths
10 scallions, trimmed
1 lemon, quartered
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Translate this recipe:
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| How To Cook: |
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1. In a large mixing bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper.
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2. Add the meat and let it marinate for at least 3 hours at room temperature, tossing it about in the marinade every hour or so to keep the pieces well moistened.
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3. Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
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4. String the cubes of lamb tightly on 4 long skewers, alternating the lamb with the chunks of onion; press them firmly together.
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5. Broil 4 inches from the source of heat, turning the skewers occasionally, until the lamb is done to your taste and the onions are brown.
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6. For pink lamb, allow about 10 minutes; for well-done lamb, more typical of Georgian cooking, allow about 15 minutes.
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7. Slide the lamb and onions off the skewers onto heated individual plates, and serve with the raw tomatoes, scallions and lemon quarters.
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