"Shish" means "skewered," and "kabob" means "meat"
in Arabic. They are usually served on a bed of hot cooked rice or rice pilaf. Pass
the Greek olives.
1 pound boneless lamb shoulder, cut into 1-inch cubes
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into eighths
1 cup cubed eggplant
Place lamb in nonreactive bowl. Mix lemon juice, oil, sat, oregano and pepper;
pour over lamb. Cover and refrigerate, stirring occasionally, at least 6 hours.
Remove lamb; reserve marinade. Thread lamb on 4 (11-inch) metal skewers, leaving
a space between each piece of meat.
Set oven to broil or 550 degrees F. Broil lamb with tops about 3 inches from
heat 5 minutes. Turn; brush with reserved marinade. Broil 5 minutes longer.
Alternate green pepper, onion and eggplant on 4 (11-inch) metal skewers, leaving
space between vegetables. Place vegetables on rack in broiler pan with lamb. Turn
lamb again; brush lamb and vegetables with reserved marinade. Broil kabobs, turning
and brushing twice with marinade, until brown, 4 to 5 minutes.