Lebanese Kabob Recipe

• ½ cup Olive Oil
• 4 Garlic Cloves (peeled and crushed)
• 1 tsp Cumin (ground)
• 1 tsp Coriander (ground)
• 1 tsp Salt
• ½ tsp Pepper
• 2 pounds Lamb (cut into 2 inch cubes)
• 4 Onions (peeled and quartered)
• 2 Green Peppers (seeded and cut into 2 inch squares)

• Combine olive oil, garlic cloves, cumin, coriander, salt and pepper in a large mixing bowl. Mix well.
• Add the lamb pieces in the marinade and stir well to coat the pieces.
• Marinate the pieces by refrigerating for at least 2 hours or overnight.
• Remove the meat from the refrigerator one hour prior to cooking.
• In case you are using wooden skewers, soak them in water for at least 30 minutes before using.
• Pass a lamb cube through the skewer, then a piece of onion and then a piece of green pepper.
• Repeat adding the meat cubes and vegetables pieces, until all the ingredients have been used.
• In a shallow broiling pan, place each skewer.
• Broil one side for 10 minutes and turn over the skewers. Broil again for 10 minutes.
• Drizzle the marinade over the kabobs several times during broiling.
• When the meat has turned brown, remove it from the skewers.
• Serve hot with rice and salad.