Spread the facts!
– 500 g (1 Ib) lean boned lamb
– 2 large green peppers
– 4 medium onions
– 1 tablespoon grated onion
– 8 small tomatoes
– 1/2 cup yogurt
– juice of 2 lemons
– 1 teaspoon liquid saffron
– 4 tablespoons oil
– salt and pepper
Recipe
Trim the meat of all fat, cut into 2 1/2 cm (1 in) cubes. Add liquid saffron, grated onion, salt, pepper, lemon juice to the yogurt. Marinade the lamb in the mixture for at least 3 hours, preferably overnight. Cut up the green peppers in 2 1/2 cm (1 in) squares. Cut the onions into quarters. Thread the meat, pepper, onions, and tomatoes alternately on to a fine skewer and grill over glowing coals, turning frequently.
When cooked, push the kebabs off the skewers on to a warmed dish and serve immediately.