Manoush Simonian's Shish Kebab

Title: Manoush Simonian's Shish Kebab
  Categories: Armenian, Lamb, Posted-mm
       Yield: 6 servings
 
       2 lb Boneless leg of lamb
       5 lg Onions
     1/4 c  Chopped parsley
       3 T  Extra-virgin olive oil
       3 T  Cider vinegar
       1 t  Ground cumin, optional
     1/2 t  Red pepper flakes
     1/4 t  Salt
     1/4 t  Ground black pepper
       2    Green bell peppers
      10    Plumb tomatoes
            Cooked rice - optional
 
   Source:Reflections of an Armenian Kitchen
  
   Remove all visible fat and gristle from lamb and cut into 1 1/2″ cubes.
  
   Thinly slice 1 onion. Combine sliced onion, parsley, olive oil, vinegar,
   cumin, red pepper flakes, salt and pepper. Mix well. Add lamb cubes and
   stir to coat evenly. Cover and refrigerate several hours or overnight.
  
   Cut remaining 4 onions in quarters. Cut bell peppers into 2-inch pieces.
  
   Thread lamb cubes onto skewers. Thread tomatoes, onions and bell peppers
   onto separate skewers to allow for individual cooking times. Grill lamb
   kebabs over hot coals, turning occasionally to cook lamb evenly, about
   15 minutes. Then place vegetables over coals and cook until tender, about
   5 to 10 minutes. Serve skewers over a bed of rice