Skewered Lamb and Vegetables
(Shish Kabob)

"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


  1. 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.
  2. Remove lamb; reserve marinade. Thread lamb on 4 (11-inch) metal skewers, leaving a space between each piece of meat.
  3. 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.
  4. 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.
  5. Serve with fresh fruit if desired.

Yields 4 servings.