Kebabs

Recipe origin: Iraq

Ingredients

• 1½ pounds boneless lamb, beef, or chicken cut into medium-sized cubes
• ⅓ cup soy sauce
• ⅓ cup cooking oil
• ¼ teaspoon ground pepper
• Juice of 1 lemon
• 1 clove garlic, crushed
• 1 large green pepper, seeds removed, cut into 12 pieces
• 1 large red onion, peeled and cut into pieces
• 12 cherry tomatoes, or three tomatoes, cut into quarters
• 12 fresh mushrooms
• Salt
• ½ teaspoon ginger

Procedure

1. Measure soy sauce, oil, lemon juice, ginger, pepper, and garlic into a large mixing bowl. This is marinade; reserve about 3 Tablespoons of it to use later.
2. Add the meat cubes to the marinade in the mixing bowl, and stir to coat all the meat thoroughly. Cover the bowl with plastic wrap and refrigerate several hours or overnight.
3. Prepare vegetables. Remove meat from the refrigerator, pour off marinade, and throw away.
4. Assemble 6 kebabs by alternating meat cubes, green pepper, tomatoes, and mushrooms on skewers.
5. Brush with the marinade you set aside earlier.
6. Cook outdoors on a charcoal or gas grill, or broil in the oven, 3 to 4 inches from the heat source for 5 to 7 minutes.
7. Brush with marinade (as needed) during cooking to prevent drying.
8. Sprinkle with salt and pepper before serving.

Serves 6.